Artichoke Balls

1
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

How to Make Artichoke Balls

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.

Printable Recipe Card

About Artichoke Balls

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




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