Chicken Meatballs with Artichokes & Carrots

Ingredients

• 3 cup chicken broth 
• 2  egg yolks separated
• 2 tablespoon flat parsley minced
• 12 ounce artichoke hearts frozen thawed
• 1.5  ground chicken 
• 0.3 cup heavy cream 
• 1 pinch kosher salt 
• 2 tablespoon squeezed lemon juice fresh
• 3 tablespoon milk 
• 1 ounce olive oil as needed plus more
• 2 tablespoon parmesan cheese grated
• 0.5 teaspoon sea salt 
• 2 teaspoon thyme leaves minced
• 3 tablespoon vermouth white
• 1 large yukon gold potatoes 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• pot
• ice cream scoop
• potato ricer

Directions

1. 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.
2. 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.
3. Remove from heat and let cool somewhat.Pass the potato pieces through a ricer into a large bowl.
4. 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.
5. Add more oil between batches if needed.
6. Transfer to paper towels with a slotted spoon.
7. Heat remaining 2 tablespoons oil in a large high-sided skillet or heavy pot over medium-high heat.
8. Add defrosted artichokes, carrots and shallot; cook, stirring frequently, for 3 minutes.
9. Add vermouth to deglaze pan and let it reduce some.
10. 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.
11. Sprinkle with parsley.
12. Serve warm