Rice meatballs and artichokes
Instructions
Saute the onion and parsley in butter, then add the sliced artichokes, let them dry, then wet with white wine.
Nuanced wine, add the rice, salt and pepper.
Take it in kitchen by adding the broth a little at a time.
When cooked, stir in the Parmesan cheese, allow to cool and make the rice patties.
Dip in breadcrumbs and FRY in butter or margarine.
Ingredients and dosing for 4 persons
- 200 g of rice
- 350 g of artichoke hearts
- Parsley
- 1/2 onion
- 1 dram of wine
- 50 cl of broth
- 30 g of grated parmesan cheese
- Butter
- Salt
- Pepper
- Breadcrumbs