Veggie croquettes with Camembert cheese
Famous tapas but also homemade food. Combining seasonal artichokes with camembert cheese turns this classic crunchy dish into a gourmet dish.
- 2 cups
- 2.50 cup
- 2 oz
Dairy productsPDO Poitou-Charente Butter0.25 cup See the article
Fruits & VegetablesPDO Cévennes Sweet Onionx 0.50 See the article
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil2 tbsp See the article
- x 2
- x 1
- x 1
Dairy productsCamembert cheese PDO1 cup See the article
- x 3
- 2 cup
The most important preparations of this recipe include the preparation of a béchamel sauce and the cooking of the artichokes. In this case we have boiled them but you can also grill them.
Cut off the artichoke stems, wash them and boil them for 30 minutes in plenty of water.
Cut off the tip of the artichokes and peel the artichokes. Cut the heart (the most tender part) into small pieces and sauté them in a frying pan for a minute. Add the onion and garlic and cook for 5 minutes.
Now we move on to prepare the béchamel sauce. Add the butter and flour, mix and in a few minutes add the milk. Add it little by little while stirring. Add salt, black pepper and ground nutmeg. Cook over low heat until it begins to detach from the walls of the pan and you get this consistency.
Let's move on to the batter: beat three eggs and add them to a bowl. In another bowl add 250 grams of breadcrumbs. With a spoon take portions of the dough and leave them on the bowl of breadcrumbs, then transfer them to the bowl with the egg and again to the bowl of breadcrumbs. Give it the characteristic shape of the croquette. Do the same with all the croquettes. Let the croquettes rest for at least 15 minutes before frying.