Drain the can of artichokes into a fine sieve, then add the artichokes over some paper towels in a single layer and pat completely dry, finely chop the artichokes and then add into a large bowl

Add the bread crumbs over the artichokes, crack in the egg, add in the shallot finely chopped, finely grate in 1 clove of garlic, finely grate the zest of half a lemon, add in 2 tbsp (8 grams) chopped fresh parsley and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture until you get a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, then shape into a ball, about the size of a golf ball

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the artichoke meatballs, all in a single layer, cook for 7 to 8 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in 4 cloves garlic finely chopped, mix continuously, after 15 to 20 seconds and the garlic is fragrant, add in the flour, mix continuously, after 2 minutes add in the white wine, dried thyme and season with sea salt & black pepper, mix together

Once the alcohol in the wine has been cooked off, about 3 minutes, add in the milk and vegetable broth, continue to mix for 3 to 4 minutes or until you get a slightly creamy sauce, then add the artichoke meatballs back into the pan, in a single layer and gently mix them around, simmer for 2 to 3 minutes

Transfer the artichoke meatballs into serving dishes, top off with the creamy garlic sauce and some chopped fresh parsley, enjoy!