Artichoke patties are an excellent alternative to meat patties, which will surely be appreciated even by the non vegetarian.
For 30 patties
- 3 big artichokes
- 350 gr ricotta cheese
- 100 gr parmesan, grated
- 2 garlic cloves
- extravirgin olive oil
- 1 cup vegetable stock
- 1 tbsp parsley, chopped
- 1 tbsp fresh mint leaves, chopped
- 40 gr bread crumbs
- zest of 1 organic lemon + the juice for cleaning the artichokes
- 40 gr shelled walnuts, coarsely crushed
- 1/4 tsp nutmeg
for the sauce:
- 250 ml Kefir
- the smallest pinch of saffron
Clean and finely slice the artichokes. (see https://lagrandemela.info/en/flan-di-carciofi/)
Place the oil and garlic (cloves halved) in a large pan and gently fry until golden, then remove from the pan and add the artichokes. Sautée for 2-3 minutes and pour in the hot vegetable stock. Cover with a lid and let cook over low heat for 10 minutes, until the stock has evaporated and the artichokes are very tender.
Place the artichokes on a board and chop using a knife.
In a bowl pop in the artichokes, ricotta cheese, parmesan, nutmeg, parsley, mint, lemon zest and walnuts. Mix well and if the mixture becomes too soft add the bread crumbs. Season with salt and pepper to taste.
Make the patties using your hands, roll into the bread crumbs and place on a baking tray covered with parchment paper. Spray with some oil and bake in the oven, still, at 200°C for 20/25 minutes, until golden and cooked through. If you prefer, you can fry the patties in hot oil.
Serve with some good Kefir seasoned with salt and the smallest bit of saffron.