Artichoke croquettes

Cut the onion and poach it with a dash of EVOO and add salt, garlic and pepper to taste. When it is poached, cut the artichokes into small pieces and add them to the frying pan. Once everything is integrated, we grind it all to form a puree.

For the béchamel sauce: Pour a dash of AOVE in the pan and the spoonfuls of flour, cook it until it has a texture without lumps. Little by little and stirring constantly, we add milk (room temperature) until we get the ideal texture (thick). Then add the artichoke puree and integrate everything well.

Pour the mixture into a glass bowl and let it warm up. Cover with plastic wrap without leaving any space between the dough and the paper and put it in the refrigerator so that it sets well and thickens. Minimum 8 hours although I recommend a whole day.

Once the hours have passed, we take portions and pass them through a little flour, we shape them, pass them through egg and whole wheat breadcrumbs (I get it by crushing whole wheat peppers).

You can freeze them or make them at the moment, in the pan with EVOO or in the oven. I recommend frying them since the texture is very fine and in the oven they can fall apart, but if you get a good dough with the bechamel sauce, there is no need.