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artichoke croquettes

Artichoke Croquettes

  • Author: Flavia Scalzitti

Description

Adapted by Giallo Zafferano

Use a cookie scoop to make each croquette the same size (a 2-Tablespoon scoop is ideal). If you do not have a cookie scoop, use a Tablespoon measure to portion out equal amounts of the mixture. 


Ingredients

For the Croquettes

  • 1 pound (454 grams) frozen artichoke quarters, thawed
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3½ cups (150 grams) cubed stale bread
  • ½ cup (25 grams) grated Parmigiano-Reggiano (or Grana Padano)
  • 1 large egg
  • 1 clove fresh garlic, peeled and crushed
  • ½ cup (12 grams) finely chopped fresh parsley
  • 4 ounces (117 grams) fresh mozzarella, patted dry and cubed

Breading + Frying

  • 2 eggs
  • 2 cups breadcrumbs (more if needed)
  • Vegetable oil, for frying (the amount you use will depend on the size of your cooking vessel)

Instructions

Prepare the Croquettes

  1. Line a baking sheet with wax paper. Set aside.
  2. Line a second baking sheet with 2-3 layers of paper towels. Set aside.
  3. Boil the thawed artichoke quarters in boiling salted water until cooked through, approximately 15-20 minutes (the tip of a sharp paring knife should pierce easily through the thickest part). Drain the artichoke quarters through a colander and set aside to cool slightly.
  4. Place the artichoke quarters in the work bowl of a food processor fitted with the steel blade. Process the artichokes until they are completely puréed. Season the artichoke purée with the salt and pepper and add in the cubed stale bread, the Parmigiano-Reggiano, the egg, and the garlic clove. Mix until all the ingredients are incorporated. Add in the chopped fresh parsley and pulse a few times to combine it evenly throughout the mixture.
  5. Using a cookie scoop or Tablespoon measure, scoop out 2 Tablespoons of the artichoke mixture and place it into the palm of your hand. Use the tip of your finger to make a small indentation in the center of the mixture and place one cube of mozzarella in the indentation. Wrap the artichoke mixture around the mozzarella and form the mixture into a ball. Place the formed croquettes onto the wax paper-lined baking sheet. Repeat this process until you have formed all the croquettes.

Breading + Frying the Croquettes

  1. In a shallow bowl, beat the eggs thoroughly. Place the breadcrumbs in a second shallow bowl.
  2. Working with only 2-3 croquettes at a time, dip them into the egg and then dredge them through the breadcrumbs until they are evenly coated. Place the breaded croquettes back onto the wax paper-lined baking sheet. Repeat this process until all the croquettes have been breaded.
  3. Heat a cast iron skillet (or heavy-bottomed pot) over medium heat and add in enough oil to come up no more than ⅓ or halfway up the side. The amount of oil you use will depend on the size of your frying vessel. Heat the oil until it registers 350℉ (180℃) on an oil/candy or instant-read thermometer (alternately, you can add a small sprinkle of breadcrumbs into the pan to see if they sizzle once they hit the oil). Working in batches, fry the croquettes until they are deep golden on all sides, about 1 minute per side. Turn the croquettes only one to two times during the frying process. Use a slotted spoon or spider to remove the cooked croquettes to the paper towel-lined baking sheet. Serve immediately, but careful…they’re hot!
  4. Storage: The croquettes are best eaten the day they are made. Refrigerate leftover croquettes in a tightly sealed container and reheat on a baking sheet in the oven heated to 350℉ (180℃) for 5-10 minutes.

Notes

You can make the croquettes 1-2 hours in advance. Once the croquettes are all finished frying, place them on a parchment paper-lined baking sheet and place them in a 250℉ (130℃) oven until ready to serve.