Crispy Morsels with Artichoke Heart

Servings: 4
Prep time: 30
Cooking time: 30
  • - 500g white potatoes
  • - 2 yellow potatoes
  • - 6 artichokes
  • - 1 clove of garlic
  • - 2 tablespoons parsley
  • - 2 tablespoons tahini
  • - 1 teaspoon fresh grated ginger
  • - 0.50 lemon
  • - extra virgin olive oil
  • - peanut oil
  • - salt
  • - gomasio
  • - red radicchio
  • - valerian
  1. Boil the white potatoes, then peel and mash them while still hot with a fork, mixing them with tahina and a sprinkle of gomasio. Obtained a smooth and fragrant puree and let cool.
  2. Peel the artichokes, cut them into 4 small pieces and store them in a little water acidulated with lemon juice.
  3. Finely chop the garlic with the parsley; in a bowl season the well drained artichokes with chopped parsley and garlic, ginger, a little salt and 1-2 tablespoons of olive oil. Then fry in medium-low heat for 5 minutes abundant.
  4. Peel the yellow potatoes and cut it into fine julienne, helping with a grater. Dry and fry very quickly in hot oil, peanut butter (or olive oil), then drain on paper towels and salt them lightly.
  5. Take it with wet hands a large walnut of mashed and stuff with a slice of artichoke. Eventually all breaded nuggets in julienne fries and lay them in a baking dish covered with baking paper.
  6. Heat the croquettes in the oven at 200 ° C for 5 minutes before serving and accompany them with radicchio and corn salad seasoned to taste.