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4 artichokes
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85 g shelled sunflower seeds
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40 g golden flax seeds
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35 g almonds
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25 g Pecan nuts
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2 black garlic cloves
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half a lemon
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2 teaspoons of parsley
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1 teaspoon of thyme
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flake rice nutritional yeast
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chilli powder
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Obtain the soft internal part from the artichokes, eliminating the hard leaves, the tips and the internal beards. Cut them transversely into slices and soak them gradually in a bowl with water and lemon juice. Then pat them and season with 3 tablespoons of oil, a little teaspoon of salt, chopped garlic (if you use white, remove the soul) and let them marinate for at least 20 minutes.
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Prepare a breadcrumbs by mincing the almonds with the flax seeds and a pinch of salt. Work with the pulse button and for short periods, thus avoiding reducing them into a paste instead of a flour. Put it aside.
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Reduce the sunflower seeds in the mixer and keep these aside too.
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Blend the artichokes in the mixer with all the marinade (including garlic), pecans, half a teaspoon of yeast and a pinch of chilli pepper. Add the thyme, parsley and turn the mixer on again. Finally, add the sunflower seed flour and continue until you obtain a homogeneous mixture.
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Make about twenty round meatballs from the dough, weighing about 15 g each. Roll them gradually in the almond breading.
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Arrange the meatballs on the tray of the dryer lined with parchment paper and dry them at 42°C for 3 hours and a half or until they are crisp and dry on the surface but soft inside. If you don’t have a dryer, use the fan oven, at minimum temperature and with the door slightly open, always for 3 hours and a half. Calculate that the drying times can change depending on the temperature and humidity of the environment.
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Serve the meatballs still warm, perhaps accompanying them with a fresh salad.