| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 22g | 8g | 30g |
| sugars | fibre | protein | salt |
| 3g | 6g | 15g | 0.25g |
My adoration for the Cardoon and Artichoke Croquettes comes from memories, flavors, and the power of vegetables. One bite of these delectable bites, I am teleported back to Atlanta, the cooking smells stirring old narratives where both American South and West African culinary worlds blended seamlessly.
Love Borne out of Fusion
Being an Afro-Southern cuisine enthusiast at heart, this recipe hits a unique chord. The cardoon, a celery-like vegetable, carries an artichoke flavor, while the artichokes themselves add a touch more of this distinctive taste. It’s a reinvention of the both the beloved Southern-style croquettes and the classic West African Akara (black-eyed pea fritters) that brings a whole new dimension to what you might define as comfort food. Similar to Akara, these croquettes are fried until they’re beautifully golden and irresistibly crisp.
Savoring the Spice and Taste
The union of parmesan cheese with hints of garlic and paprika creates an eruption of rich, comforting flavors. Lemon juice provides a subtle acidity that balances out the richness, pointing back to my Nigerian heritage where citrus is liberally used in cooking. The taste is rounded off by the hint of salt and pepper which adds that familiar, welcoming warmth of Southern cooking. The result, a crispy exterior envelops a center that’s soft and brimming with flavors.
Perfect Partners for your Meal
Looking for a perfect companion to these bites? My Cardoon and Artichoke Croquettes pair wonderfully with a side of Spicy Cilantro Lime Tahini Sauce or a simple, refreshing green salad. They deliver just the right combination of freshness and zest to complement the croquettes’ deep flavors.
Nutritional Plus Points
Not only are these croquettes a flavor sensation, they are also packed with nutritional benefits. Cardoon and artichoke, the primary characters in this recipe, are known powerhouses of fiber, antioxidants and important vitamins like vitamin K and C. Adding a portion of these nutritious vegetables in your diet can help improve digestion, lower blood pressure, and even aid in weight loss. It’s the best of both worlds – a delicious dish packed with health benefits!
In conclusion, these Cardoon and Artichoke Croquettes are a heritage recipe; an amalgamation of Southern comfort and West African vibrancy, a tribute to my roots and, without a doubt, one of my favorite recipes to prepare, serve and enjoy.
What You’ll Need
- 1 pound cardoon, cleaned
- 3 artichokes, cleaned
- 1 lemon, juiced
- 2 cups water
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 quart vegetable oil, for frying
Method
Step One
Start by preparing your cardoon and artichokes. Cut the cardoon into small pieces and the artichokes into quarters. Place them in a large bowl and sprinkle the lemon juice over them to prevent them from browning.
Step Two
Fill a large pot with the 2 cups of water and bring to a boil. Add the cardoon and artichokes to the pot and let them cook until they become soft. This should take about 15 minutes.
Step Three
While the vegetables are cooking, prepare the coating for the croquettes. In a shallow tray mix the flour, breadcrumbs, grated Parmesan cheese, salt, black pepper, garlic powder, and paprika together.
Step Four
In a separate bowl, crack the eggs and beat them until the yolks and whites are fully blended.
Step Five
Once the vegetables are cooked and soft, drain them and let them cool. Once cooled, chop them into smaller pieces, then each piece into the beaten eggs, making sure each piece is fully coated with egg.
Step Six
Take each piece out of the egg and roll it into the breadcrumbs mix, ensuring that all sides are evenly coated. Place the coated pieces on a baking sheet or large tray.
Step Seven
Heat the vegetable oil in a deep frying pan over medium heat. When the oil is hot, carefully place the croquettes in the oil. It’s best to do this in batches so that the pan isn’t overcrowded. Fry the croquettes until they are golden brown on all sides.
Step Eight
Using a slotted spoon, carefully remove the croquettes from the oil and place them onto a plate lined with paper towels to absorb extra oil.
Step Nine
Serve your Cardoon and Artichoke Croquettes while they’re hot with a sprinkle of extra Parmesan cheese on top, if desired.
