- In a large sauté pan over medium-high, melt butter and sauté artichoke, onion and garlic for 5 minutes until softened.
- Stir in rice and cook for 1 minute.
- Gradually add stock in 4 batches, stirring occasionally until all the liquid is absorbed and rice is cooked, about 20 minutes.
- Stir in Parmesan cheese and season with salt and pepper.
- Transfer mixture to a bowl and let cool.
- Cover and chill in refrigerator for 2 hours.
- Spoon 1 tablespoon of mixture into the palm of one hand and place a few pieces of Manchego cheese in center.
- Shape rice around cheese to make a small ball.
- Flatten slightly, then roll in corn meal, shaking off any excess.
- Repeat with remaining mixture.
- Shallow fry rice cakes in about 1/2-inch hot olive oil for 4-5 minutes until crisp and golden.
- Drain and serve hot, garnished with parsley.
Makes 14 cakes.
Approximate Nutrient Analysis per serving (not including salt to taste):
180 calories, 11 g fat, 4.5 g saturated fat, 20 mg cholesterol, 300 mg sodium, 15 g carbohydrate, 3 g fiber, 1 g sugar, 5 g protein
