artichoke balls
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
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Step 1Squeeze liquid from artichoke hearts.
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Step 2In food processor chop artichoke hearts, garlic, 1 cup bread crumbs, parmesan cheese, olive oil, optional boiled eggs, garlic powder and onion powder.
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Step 3Put mixture in refrigerator to chill.
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Step 4Combine Romano & remaining breadcrumbs.
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Step 5Roll to completely coat in Romano & breadcrumbs.
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Step 6When mixture is cold, roll into small balls. If you have a melon baller this makes the perfect size.
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Step 7These can be served cold or if you prefer them hot then bake them in 350* F oven until balls start to brown.
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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!
Nutrition Facts
(per serving*)
calories: 51kcal, carbohydrates: 4g, cholesterol: 20mg, fat: 3g, fiber: 1g, protein: 3g, saturated fat: 1g, sodium: 111mg, sugar: 0g, unsaturated fat: 2g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
Discover More
Category:
Cheese Appetizers
Category:
Vegetable Appetizers
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Diet:
Vegetarian
Diet:
Low Fat
Diet:
Soy Free
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
Comment & Reviews
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