Polpette di lenticchie e carciofi
- Preparazione: 30 minutes plus soaking and cooking the lentils
- Cottura: 15-20 minutes
- Dosi per: 3-4 people
160 g of dried green lentils
2 artichokes with thorns
50 g sliced bread or breadcrumbs
extra virgin olive oil
salt and pepper
First soak the lentils for 8-12 hours, changing the water at least a couple of times, then rinse them well and put them to cook in a pan with a little olive oil and sautèe a diced carrot. Cook for a few minutes then cover with water and let it continue cooking, adding more liquid if necessary, until the lentils are soft. Drain and centrifugal juice well, then whisk them in the mixer adding a pinch of salt.
While the lentils are cooking, clean two artichokes, thinly slice the stalks after they are peeled and cut the artichokes into wedges. Heat a little oil in a pan and fry the artichokes with a sprig of thyme, salt and pepper, add a little water if necessary to keep them soft.
When the artichokes are cooked, mix together with bread and 1/2 teaspoon of marjoram, then mix with the lentils in order to homogenise the mixture.
Form some balls a little larger than a walnut and place them on a baking tray with baking paper brushed with oil, brush the meatballs and bake at 180°C for about 10-12 minutes, then switch on the grill so that the surface is slightly browned.
Serve with vegan mayonnaise without egg or a yoghurt sauce flavoured with mustard.
© Foto di Giulia Rizzi
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