Artichoke Balls

Donna Graffagnino

By
@StillWild

Personally I like my artichoke balls served cold but if you like yours served hot these can be baked before serving.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

about 48 balls

Prep:

25 Min

Method:

No-Cook or Other

Ingredients

2 can(s)
artichoke hearts (in water)
1 + 1/4 c
italian bread crumbs
4 oz
parmesan cheese, grated
4 oz
romano cheese, grated
4 clove
garlic, minced
+/- 2 oz
olive oil
4
hard boiled eggs (optional)
garlic powder to taste
onion powder to taste

Directions Step-By-Step

1
Squeeze liquid from artichoke hearts.
2
In food processor chop artichoke hearts, garlic, 1 cup bread crumbs, parmesan cheese, olive oil, optional boiled eggs, garlic powder and onion powder.
3
Put mixture in refrigerator to chill.
4
Combine Romano & remaining breadcrumbs.
5
Roll to completely coat in Romano & breadcrumbs.
6
When mixture is cold, roll into small balls. If you have a melon baller this makes the perfect size.
7
These can be served cold or if you prefer them hot then bake them in 350* F oven until balls start to brown.
8
*Note: Balls can be frozen before rolling in bread crumb mixture.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Fat, Soy Free