You gotta love this one! Chicken Meatballs with Artichokes & Carrots.
Chicken Meatballs with Artichokes & Carrots
Print This Recipe Yield 6Source Adapted from La Cucina ItalianaPublished
Ingredients
- 1 large yukon gold potato
- 1 pinch kosher salt
- 1½ ground chicken
- 2 teaspoon thyme leaves, minced
- 2 egg yolks, separated
- 3 tablespoon milk
- ½ teaspoon sea salt
- 1 ounce olive oil, plus more as needed
- 12 ounce frozen artichoke hearts, thawed
- 4 carrots, peeled and cut into 2‑inch pieces
- 1 medium shallot, thinly sliced
- 3 tablespoon white vermouth
- 3 cup chicken broth
- 2 tablespoon fresh squeezed lemon juice
- ¼ cup heavy cream
- 2 tablespoon flat leaf parsley, minced
- 2 tablespoon parmesan cheese, grated
Directions
Put the potato pieces in a saucepan, cover them completely with water, add a big pinch of salt, and set the pan over medium-high heat. Cook potato until tender, about 14 minutes. Drain and return the pieces to the hot empty saucepan they were boiled in. Lower heat to medium-low and dry the potatoes somewhat, being careful not to scorch them. Remove from heat and let cool somewhat.
Heat remaining 2 tablespoons oil in a large high-sided skillet or heavy pot over medium-high heat. Add defrosted artichokes, carrots and shallot; cook, stirring frequently, for 3 minutes. Add vermouth to deglaze pan and let it reduce some. Add the broth; bring to a boil, reduce to a simmer and cook for 10 minutes. Carefully add meatballs and continue cooking, gently turning meatballs halfway through, until vegetables are tender and meatballs are cooked through, about 10 minutes.
In a small bowl, whisk together lemon juice, remaining egg yolk and cream; gently stir into pot with meatballs. Return broth to simmer and cook for 3 minutes. Sprinkle with parsley. Serve warm
It was nice to see you at the Foodbuzz Fest. When I spotted you, at the Friday night cocktail party… I whispered to my colleagues… “pssssssst. There’s Blogging Royalty”. Did you get the feeling you were being watched? I finally gathered the courage to say hello. I adore scallops, and have — so far– be fortunate to get a great sear. My husband swears he hates shellfish, but I’ve believed he’s moved away from the dark side. I hope I never buy, by accident, STP laden scallops. I’d cry. I was trying to think of a way to create a distraction at the Taste Pavillion– I wanted to grab one of those Alaskan King Crabs to eat it all by myself. The whole weekend was fun.
… every royal court needs a jester! Thanks XOGREG
That’s how I like them — Hot & Fast! I’ve experienced this problem mostly with Bay scallops, now I just go to Santa Monica Seafood so I know I’m getting excellent quality, unadulterated seafood from sustainable sources. I learned a heck of a lot about sustainable practices when I attended Santa Monica Seafood’s Seafood Summit two years ago and I’m enjoying your posts from the Alaska Seafood trip.
I’ve always known about wet and dry scallops and STP. But I never knew that STP interfered with the Malliard process, I learned something!
I’m convinced that cast iron is the best thing for crispy scallops, whether a skillet indoors or a griddle outdoors. Now I want scallops.
I just treated myself to two big scallops from Santa Monica Seafood today and glad I’m reading this before I make them. I haven’t made them in years, but the last time they were just the failure you described! And I have no idea if they have STP! One more thing to worry about! Thanks!
STP-ers, ruining such glorious treats such as these. Scallops are among my favorite seafood, and yours are among the best I’ve seen.
… when my sister-in-law was visiting. Scallops are her favorite, but it never occurred to me to make them for her. I would have wowed her with THIS!
They look seared to perfection! What a delicious dish.
it doesn’t get much better than the caramelization on the surface of a perfectly seared sea scallop!
I didn’t find out about “wet vs dry” scallops until a few years ago and it made so much sense why my scallops always tasted “soapy” compared to resturant ones which are almost never frozen or treated where as most supermarket ones are. Then I wised up and started going directly to fish markets.
Great post!
What a timely post. I was just watching an old episode of America’s Test Kitchen this weekend about this very same subject. I never knew that about scallops…and I’ve been craving scallops since. I like all the flavors you put together here (I always do)–must pick up some scallops!
If I make it to FBZfest, hope to see you!