Chicken Meatballs with Artichokes & Carrots

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.Pass the potato pieces through a ricer into a large bowl.

Add ground chicken, thyme, 1 egg yolk, cheese, milk and salt; blend with your hands until just combined well (do not over-mix). The mixture should be a bit wet and sticky. Which may make them a bit more difficult to work with but makes for a much better texture when cooked.In a large cast iron or non-stick skillet, heat ¼ cup oil over medium heat. Use an ice cream scoop about 1 ½-inches in diameter to form balls, dropping them directly into the hot pan. Fry meatballs, in batches of 6 or 8, turning often, until well browned and nearly cooked through, about 4 minutes per batch.

Add more oil between batches if needed.

Transfer to paper towels with a slotted spoon. 

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