– Preparation of artichoke cream –
Wash the artichokes by removing two outer leaves and the central beard. Slice them thinly and do the same with the potatoes, which the chopped shallots in a little oil, cover with the vegetable stock and cook for 40 minutes. Blend the mixture in a mixer and season with salt and pepper.
– Preparation of pecorino chips –
Put the greated cheese on a fire in a non-stick pan, creating a circle with the help of a round pasty, cutter with a diameter of 6 centimetres. Cook until the pecorino is browned, but without reaching too high temperatures. Remove the chips using a shovel and work them while they are still warm to give them the shape you prefer. Serve the cream and meatballs, finished with pecorino chips.
– Cooking meatballs –
In a non-stick frying pan brown a clove of garlic with extra virgin olive oil.Place the meatballs in the pan, turn them until each side turns golden and cook for a few minutes on a low heat. When they are well browned, add the white wine and cook for another two three minutes so that the alcohol evaporates, but they remain a little wet.
– Preparation of finger food –
Now let’s go and fix our finger food. Use small glasses or transparent glass, but even ceramic bowls, or, why not, coffee cups are fine. As an alternative, in commerce there are small bowls in transparent plastic, but be careful, if you use the latter, you must put the cream of artichoke when it is lukewarm. Theb put a bit of artichoke cream on top of the glass/bowl/cup with some meatballs. Decorate the pecorino chips. To eat them use coffee spoons.