2 Reviews

Made as per recipe but added sun-dried tomatoes for some extra taste. Squeezed liquids out of artichokes, as recommended - good advice. Made the mixture the day before baking them, it worked well - easier to roll into balls - after spending the night in the fridge. Served with balsamic creme on top. I thought it was fine, not amazing, but guests liked it a lot, almost all gone. Thank you for the recipe!

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Vlada March 10, 2013

These were awesome! I cut the recipe in half as I was serving these as a side to a pasta dish instead of as an appetizer. I used a handful of vegetarian chicken substitute (Quorn) in place of the chicken and ground it up well in a food processor and in place of the garlic powder, added a bit more grated garlic and a dash of salt and pepper. I would recommend anyone who plans on making this recipe to give the artichokes a good squeeze in a kitchen towel before chopping as I can see this recipe would not hold up well if there was any extra water in them. I didn't have any italian breadcrumbs so I used panko crumbs and sprinkled in some basil. Yum Yum Yum! Even my picky DH happily ate these with a resounding "Mmm!". Thanks for a great recipe. I will be making this again!

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Veggie Fam April 26, 2012
Cheesy Artichoke Chicken Balls