Artichoke Balls

Donna Graffagnino


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

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about 48 balls
25 Min
No-Cook or Other


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
hard boiled eggs (optional)
garlic powder to taste
onion powder to taste

How to Make Artichoke Balls


  • 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.

Printable Recipe Card

About Artichoke Balls

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