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Artichoke Croquettes

(3 Votes)

Mama mia! All we need to accompany these artichoke croquettes is a little marinara sauce for dipping and we're on our way...

What You'll Need

  • 1 tablespoon butter
  • 1 medium-sized onion, finely chopped
  • 3/4 cup plus 1 tablespoon all-purpose flour, divided
  • 1 (14-ounce) can artichoke hearts, well drained and finely chopped
  • 1 teaspoon chopped fresh parsley
  • 2 egg yolks
  • 1/4 teaspoon salt
  • 1 egg
  • 1 tablespoon milk
  • 3/4 cup Italian-flavored bread crumbs
  • 2 cups vegetable oil

What to Do

  1. In a large skillet, melt the butter over medium heat and sauté the onion for 2 to 3 minutes, or until tender.

  2. Stir in 1 tablespoon flour until blended. Remove from the heat and allow to cool slightly, then stir in the artichokes, parsley, egg yolks, and salt.

  3. Place the remaining 3/4 cup flour in a shallow dish. In another shallow dish, whisk together the egg and milk. Place the bread crumbs in a third shallow dish.

  4. Dip the artichoke mixture by tablespoonfuls into the flour, then into the egg mixture, then into the bread crumbs, coating completely. Shape into 3-inch croquette logs and set aside on a platter.

  5. In a large skillet, heat the oil over high heat until hot but not smoking. Cook the croquettes for 3 to 4 minutes, or until golden brown, turning to brown on all sides. Drain on paper towels and serve immediately.

    Makes about 12 croquettes.


Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I did not like this and my husband did to.

We hated it.

YAM - YAM sounds very good tapa. I make them with artichokes (canned & well drained) chopped SERRANO SPANISH JAM (from Spain) chopped small, add to a thick white sauce (bchamel) refrigerate for few hours, them with two spoons shape the balls (oval shape) pass egg wash and bread crumbs and fried THEY ARE OUT OF THIS WORLD

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