Melty Artichoke Polpette with Montasio Cheese

Artichoke Polpette with Melty Heart (Polpettine di Carciofi con Cuore Filante)
Category: Appetizers
Servings: 40

Ingredients:

Instructions:

1. Prep the Artichokes:
   Begin by preparing the artichokes. Remove the tough outer leaves and trim the stems. Place the cleaned artichokes in a large bowl of water with the juice of a lemon squeezed into it. This will help prevent them from browning while you work.

2. Cook the Artichokes:
   Boil the artichokes in salted water for about 20 minutes, or until they are tender. Once cooked, drain them and set them aside to cool.

3. Blend into Cream:
   After the artichokes have cooled, transfer them to a food processor or blender. Pulse until they form a smooth, creamy mixture. Season with salt and pepper to taste.

4. Prepare the Mixture:
   To the artichoke puree, add cubed bread, Grana Padano cheese, and one egg. Blend again until everything is well combined and smooth.

5. Chop the Parsley:
   Chop the fresh parsley finely and add it to the mixture. Stir to incorporate.

6. Prepare the Cheese Filling:
   Cut the Montasio cheese into small cubes, approximately 1/2 cm in size. Set aside for later use.

7. Shape the Polpette:
   With your hands, take about 20g of the artichoke mixture and form it into a small ball. Wet your palms with water to make shaping easier.

8. Create the Center:
   Press your finger gently into the center of each ball to create a small well. Place one or two cubes of Montasio cheese inside the well. Then, carefully reshape the polpetta around the cheese, ensuring the cheese is completely covered by the artichoke mixture.

9. Bread the Polpette:
   Beat two eggs in a shallow dish. Dip each polpetta first into the beaten egg, then roll it in breadcrumbs, ensuring it is fully coated. Repeat this process with all the polpette.

10. Fry the Polpette:
    Heat a generous amount of seed oil in a large frying pan over medium-high heat. The oil should be around 180°C (350°F). Fry the polpette in batches, turning them occasionally to ensure they are golden brown and crispy on all sides. This should take about 5-7 minutes per batch.

    Alternatively, if you prefer to bake them, preheat the oven to 200°C (390°F) and place the breaded polpette on a baking tray lined with parchment paper. Bake for about 25 minutes, or until they are golden and crisp.

11. Drain and Serve:
    Once fried or baked, remove the polpette from the oil or oven and place them on paper towels to drain any excess oil.

    Serve immediately while hot to enjoy the deliciously melty heart of Montasio cheese inside each crispy, golden polpetta! These artichoke polpette are best enjoyed as appetizers at a party, or as a savory snack with a light salad.

Enjoy the delightful combination of creamy artichoke and melty cheese in every bite!

Nutritional Information:
(Approximate values per serving, based on a total of 40 polpette)

Enjoy this delicious and comforting recipe with your loved ones, a true blend of Italian flavors and a beautiful twist on the classic appetizer!