Artichoke croquettes

Artichoke croquettes

Ingredients

• 1 jar of Artichoke Hearts from Tudela B370 Dantza
• 1 small onion
•  2–3 teaspoons of Dantza Arbequina olive oil
•  50 g butter
•  60 g of flour
•  300–350 ml of whole milk
•  Salt
•  Pepper
•  Nutmeg to taste
•  2–3 eggs
•  Breadcrumbs
•  Mild frying oil

Instructions

1. Open the tin of Tudela Dantza artichokes and drain them thoroughly. Chop the artichoke hearts into small pieces.
2. Heat 2–3 tablespoons of Dantza Arbequina olive oil in a large frying pan over a medium heat. Add the very finely chopped onion with a pinch of salt and cook until it is translucent and soft.
3. Add the artichoke pieces and sauté for a couple of minutes to allow the flavours to blend.
4. In another frying pan, add the butter. Once it has melted, add the flour and stir continuously for a few minutes. Gradually pour in the warm milk, stirring constantly, until you have a thick, lump-free sauce. Add salt, pepper and a pinch of nutmeg to taste.
5. Add the sautéed artichokes to the béchamel sauce and mix well until smooth.
6. Transfer the mixture to a bowl and leave it to cool slightly. Cover it with cling film, making sure it touches the surface of the mixture to prevent a skin from forming, and chill overnight.
7. Once the mixture has cooled, scoop out portions with a spoon and shape them into croquettes with your hands.
8. We coat each croquette first in flour, then in beaten egg and finally in breadcrumbs until they are well coated.
9. Heat plenty of mild-flavoured oil in a frying pan or deep-fat fryer over a medium-high heat and, when it is piping hot, add the croquettes and fry them until they are golden brown all over.
10. Remove the croquettes and leave them to drain on kitchen paper.
11. Serve piping hot with your favourite sauce (aioli, lemon mayonnaise, tartar sauce, etc.) … And that’s it! Now you can enjoy this delicious dish, which is perfect as an appetiser or starter.