Here’s Vaios Malliaras with Aginara (artichoke) Greek folk clarinet music from 1933. Odd and really lovely!
1/2 cup artichoke hearts – roughly chopped or briefly processed
2 slices whole wheat bread – processed into crumbs
1/2 cup mashed potatoes
1/2 cup walnuts, briefly processed or well-chopped
1/2 cup feta, crumbled
1/2 t oregano
1/2 t. fennel seeds – crushed
rind of half a lemon – microplaned
salt and plenty of black pepper
olive oil for baking
Put the mashed potatoes in a bowl. Add everything else and mix well. Form into patties of any size you like. I did long and thin. I think they’re best if you do make them quite flat – they’re crispier all the way through. Coat a baking sheet with olive oil. Put the patties on the sheet. Brush the tops with a little more olive oil.
Bake at 425 (preheated) for about 20 – 25 minutes, till they’re brown and crispy. Carefully turn them over once or twice to make sure both sides become browned.
ROASTED RED SAUCE
1 T olive oil
1 clove garlic – minced
1 t basil
1 t rosemary
1/2 t smoked paprika
1 cup roasted red peppers, chopped
1 can fire-roasted tomatoes
1 T balsamic vinegar
1 T butter
salt & plenty of pepper
Warm the olive oil. Add the garlic, basil and rosemary and cook for a minute or two. Add the peppers, tomatoes and paprika. Cook for about 10 minutes, till heated through. Add the vinegar and butter, and process (carefully!) till quite smooth. Season with salt and plenty of pepper.