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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Squeeze liquid from artichoke hearts.
2In food processor chop artichoke hearts, garlic, 1 cup bread crumbs, parmesan cheese, olive oil, optional boiled eggs, garlic powder and onion powder.
3Put mixture in refrigerator to chill.
4Combine Romano & remaining breadcrumbs.
5Roll to completely coat in Romano & breadcrumbs.
6When mixture is cold, roll into small balls. If you have a melon baller this makes the perfect size.
7These 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