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artichoke balls

StillWild avatar
Recipe by
Donna Graffagnino
@StillWild
Bayou Country, LA

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

yield serving(s)
prep time 25 Min
method No-Cook or Other

Ingredients For artichoke balls

  • 2 can
    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

  • 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.
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