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artichoke balls

70 Pinches 1 Photo
StillWild avatar
Bayou Country, LA
Updated on Jul 7, 2014

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

prep time 25 Min
cook time
method No-Cook or Other
yield about 48 balls

Ingredients

  • 2 cans artichoke hearts (in water)
  • 1 + 1/4 cups italian bread crumbs
  • 4 ounces parmesan cheese, grated
  • 4 ounces romano cheese, grated
  • 4 cloves garlic, minced
  • +/- 2 ounces olive oil
  • 4 - hard boiled eggs (optional)
  • - garlic powder to taste
  • - onion powder to taste

How To Make artichoke balls

  • Step 1
    Squeeze liquid from artichoke hearts.
  • Step 2
    In food processor chop artichoke hearts, garlic, 1 cup bread crumbs, parmesan cheese, olive oil, optional boiled eggs, garlic powder and onion powder.
  • Step 3
    Put mixture in refrigerator to chill.
  • Step 4
    Combine Romano & remaining breadcrumbs.
  • Step 5
    Roll to completely coat in Romano & breadcrumbs.
  • Step 6
    When mixture is cold, roll into small balls. If you have a melon baller this makes the perfect size.
  • Step 7
    These can be served cold or if you prefer them hot then bake them in 350* F oven until balls start to brown.
  • Step 8
    *Note: Balls can be frozen before rolling in bread crumb mixture.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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