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Meatballs with artichokes and potatoes – Gordon Ramsay’s version

artichoke balls and baked potatoes

These artichoke meatballs will amaze you: very few pantry ingredients will transform this winter vegetable into a greedy and irresistible vegetarian second course.

Eggs, potatoes, stale bread and your favorite grated cheese – here's what you'll need to make these artichoke patties. A recipe that saves dinner and… saves your wallet, to be prepared in a few steps.

By now you know that the meatballs they are my workhorse and I like to experiment with a thousand variations starting from what the season can offer us. This is why I wanted to prepare potato croquettes where the artichoke is the protagonist.

These vegetables, available from November to April, are precious allies for the liver, help eliminate toxins and promote diuresis. And they give an irresistible flavor to dishes such as risotto, savory pies, excellent as a side dish and as a main course, as in this case.

Although my throat would have suggested that I fry them, I chose to bake them in the oven, to make them lighter and more digestible and enhance the detox effect of its main ingredient.


artichoke balls and baked potatoes

ingredients for 12 artichoke balls


  • 4 artichoke hearts
  • 1 organic lemon (edible peel)
  • 2 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • 150 g of boiled potatoes
  • 1 egg
  • 50 g of grated Parmigiano Reggiano
  • 1 tablespoon of curry powder to taste (I Madras)
  • breadcrumbs to taste
  • 1 bunch of parsley
  • Salt and Pepper To Taste


I bought some already cleaned artichoke hearts from which I removed only what remains of the stem, I cut them into wedges and removed the internal "beard".

If you buy whole artichokes you will have to: cut the stem, remove the toughest outer leaves, cut the tips (about 2 or 3 cm) and continue from here.

I dipped the artichoke wedges in boiling water and boiled them for 10 minutes. I drained and sautéed them in a pan for another 10 minutes with a crushed clove of garlic, extra virgin olive oil, a pinch of salt and black pepper to taste.

Once cooked, I let it cool and I transferred the artichokes into a bowl, adding the grated Parmigiano Reggiano, the egg and the mashed boiled potatoes. After having mixed to mix all the ingredients well, I adjusted with salt and pepper and I started to form my meatballs, with always wet hands to make it less effort.

I passed the meatballs in breadcrumbs and placed them on a baking sheet covered with parchment paper, brushing them with a little seed oil. Static 180 ° hot oven, I baked for 20/25 minutes until golden brown.

I served the artichoke croquettes with a fresh Greek yogurt sauce.

One more idea? When forming the meatballs, put a cube of your favorite cheese in the center: you will get an irresistible stringy heart.


artichoke balls and baked potatoes

Mediterranean Bruschetta Recipe – Cuor di Cucina – Gordon Ramsay’s version

Mediterranean Bruschetta Recipe - Cuor di Cucina

Mediterranean Bruschetta, a great Italian classic! Quick and easy recipe to prepare an aperitif or an appetizer. The unmistakable scent of basil will give the bruschetta that intensely Mediterranean touch that your guests will love very much.

We wash the tomatoes (cherry and datterino) and cut them into cubes. We peel the onion and cut it finely.

We season the diced tomatoes with extra virgin olive oil, salt, basil and onion. We gently mix everything and let it rest.

In the meantime we toast the slices of bread (both sides) for a few minutes on low heat in a non-stick pan or in the oven with the grill function at 200 ° C for 8 minutes (approximately). For an excellent bruschetta the bread it will have to be toasted outside and soft inside.

At this point we just have to lay down our diced tomatoes above slices of bread still hot and good appetite!

For the preparation of Mediterranean bruschetta you need to pay attention to some steps: it is advisable to prepare the diced in advance tomatoes to enhance the scent of basil; after preparation serve immediately so that the bread does not absorb too much liquid tomatoes.

Chickpea and potato croquettes, golden and racy! (baked or fried) Quick recipe! – Gordon Ramsay’s version

Chickpea and potato croquettes

The Chickpea and potato croquettes I'm a second dish vegetarian delicious and greedy. An exquisite variation of the classics; in this case enriched with chickpea pulp that give a touch of exquisite flavor! Just like real crocchè come stuffed with smoked cheese or mozzarella and are covered with a double breading! For an amazing result! Golden and crunchy on the outside, flavorful and with a racy heart! One leads to another like candies!

Chickpea and potato croquettes

There recipe is very easy: the chickpeas you can use the canned boiled ones and blend them while the potatoes are boiling! L'dough is prepared in 5 minutes by mixing everything in a bowl. a few minutes to shape and are ready for cooking! You can make chickpea and potato croquettes baked ; making the preparation lighter, or frying them in the classic way! In both cases they are very good! I love to present them as second dish ; they are complete from a nutritional point of view; but since they are also very good cold, they are also perfect as finger food, for aperitifs and standing buffets!

Discover also:

Chickpea meatballs (rosemary scented, golden and stringy!)

Chickpea and potato croquettes


Preparation Cooking Total


Quantity for for about 20 pieces

  • 650 gr of potatoes (weighed with all the peel) to boil and obtain a dry purée, mashed with a potato masher
  • About 230 grams of boiled chickpeas (i.e. 1 can of chickpeas net of liquid) perfectly drained and blended with a blender
  • 3 eggs (of which 2 yolks for the dough; 2 egg whites + 1 whole egg for the breading)
  • 4 generous spoons of parmesan
  • some very finely chopped fresh rosemary or dry rosemary
  • 1 pinch of nutmeg
  • salt
  • 3 – 4 tablespoons of flour
  • 4 – 5 tablespoons of breadcrumbs
  • 100 gr of smoked scamorza cheese (for the filling)
  • oil for frying (fried version) extra virgin olive oil (baked version)


How to make chickpea and potato croquettes

Follow the step by step procedure you find in the article CROQUETTES OF POTATOES

The ingredients are exactly what you find here, the only difference is that you have to add the boiled chickpeas to the potato pulp!

In the article you will find all the precise information on whether to bake them in the oven or fried!

Here are ready Chickpea and potato croquettes! racy and golden!

chickpea and potato croquettes - Easy recipe

You can keep them raw in the fridge ready to cook! or freeze them raw. Once cooked they are excellent hot and stringy, they can be kept perfect even cold for about 1 day.



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