Croquettes, artichoke bottoms
Instructions
Dice the artichoke bottoms; put them in salted water.
Crumble the sausage and cut the mushrooms into pieces after they are cleaned.
Prepare a white sauce with butter, flour, soda, milk.
Drain and dry the artichokes and merge them to the boiling sauce along with mushrooms and sausage.
Allow to cool.
Form croquettes, distributive pattern in breadcrumbs and FRY in oil.
Ingredients and dosing for 4 persons
- 20 small artichokes
- 40 g of butter
- 40 g of flour
- Milk
- 2 little sausages used pure pork
- 100 g of chanterelle mushrooms
- Breadcrumbs
- Olive oil extra virgin
- Salt
- Pepper