Artichoke Rice Cakes with Manchego

Name: Artichoke Rice Cakes with Manchego
Yield: Serves six
Cuisine: Spanish
Ingredients: 150 g/5 oz Manchego cheese, very finely diced; 50 g/2 oz/⅔ cup grated fresh Parmesan cheese; olive oil, for frying; 45-60 ml/¾ tbsp fine corn meal; salt and ground black pepper; salt and ground black pepper; fresh flat leaf parsley, to garnish; 50 g/2 oz/¼ cup butter; 1 large globe artichoke; 1 garlic clove, finely chopped; 1 small onion, finely chopped; 450 ml/¾ pint/scant 2 cups hot chicken stock; 115 g/4 oz/⅔ cup paella rice

Preparation info

Serves
six

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

These unusual little Croquetas contain artichoke in the rice mixture, and they break open to reveal a melting cheese centre. Manchego is made from sheep’s milk and has a tart flavour that goes wonderfully with the delicate taste of the rice cakes.

Ingredients

1 large globe artichoke
50 g/2 oz/¼ cup

Europe
Spain
Starter
Mediterranean
Gluten-free

Method

Remove the stalks, leaves and choke to leave just the heart of the artichoke; chop the heart finely.
Melt the butter in a pan and gently fry the chopped artichoke heart, onion and garlic for 5 minutes until softened. Stir in the rice and cook for about 1 minute.
Keeping the heat fairly high, gradually add the stock, stirring occasionally until all the

Ingredients

Method

Photos