Sausage Meatballs with Artichokes and Balsamic Vinegar

Method

1. Clean the artichokes: remove the outer leaves, cut off the tips, and trim the stems. Rub with lemon to prevent browning.
2. Slice the artichokes thinly.
3. In a pan, heat olive oil and add whole garlic cloves. Sauté until fragrant.
4. Add the sliced artichokes, season with salt and pepper, and cook until golden and tender. Add a splash of water if needed. Set aside.
5. In a bowl, combine the ground beef (with about 30% fat) and sausage meat. Grate in half a clove of garlic.
6. Add one egg and breadcrumbs gradually until the mixture is compact but not dry. Do not add salt as the sausage is already seasoned.
7. Wet your hands with water and form meatballs of uniform size.
8. In the same pan used for artichokes, add a little oil and sear the meatballs on all sides until browned.
9. Deglaze with a splash of red wine and a splash of balsamic vinegar. Add fresh rosemary.
10. Let the alcohol evaporate, then add a little cold water to create a sauce.
11. Dissolve 2 tablespoons of flour in cold water and add to the pan to thicken the sauce. Stir until creamy.
12. Return the artichokes to the pan, reserving a few for garnish. Toss everything together.
13. Adjust salt if needed, garnish with reserved artichokes, and serve.