Total Time
1hr
Prep 1 hr
Cook 0 mins

This is a tasty and spicy appetizer. If you use any of the optional chili sauces or chili powder, adjust to your own taste.

Ingredients Nutrition

  • 2 garlic cloves, pureed
  • 2 tablespoons olive oil
  • 2 (32 ounce) cans artichoke hearts, drained and mashed
  • 2 eggs, slightly beaten
  • 1 12 cups grated parmesan cheese
  • 1 12 cups Italian breadcrumbs (if using regular bread crumbs, you might want to flavor them with a pinch of basil, rosemary,marjora)
  • chili powder (optional) or Tabasco sauce (optional) or sweet chili sauce (optional)
  • 14-12 cup additional Italian seasoned breadcrumbs, to roll the balls in
  • 14-12 cup additional parmesan cheese, to roll the balls in

Directions

  1. Drain artichoke hearts and reserve juice.
  2. In a bowl, mash the hearts well.
  3. Add the 2 slightly beaten eggs, half the parmesan and half the bread crumbs to mashed artichokes and blend well to the consistency of bread dressing.
  4. If mixture is too dry, add a little of the reserved artichoke juice and/or optional Tabasco or sweet chili sauce. Set aside.
  5. In a skillet, saute the garlic in oil over medium heat.
  6. Place artichoke mixture in the skillet, add herbs of your choice, simmer and stir gently until ingredients are thoroughly mixed, about five minutes.
  7. Spoon cooked artichoke mixture into a bowl, cover and allow to cool.
  8. Mix remaining parmesan and bread crumbs and chili powder (optional) in a separate bowl.
  9. Form artichoke mixture into small balls using about 1 tablespoon mixture for each ball.
  10. Roll balls in mixture of crumb, cheese and chili powder.
  11. Chill in the refrigerator until firm.
  12. To serve: Arrange artichoke balls on a cookie sheet and run under the broiler or heat in the microwave. Or, serve at room temperature.
  13. Stick a colored toothpick in each artichoke ball and place on a colorful plate.

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