Vegetarian Artichoke Balls

Submitted by Freda2 Brown

"A colleague would make these to bring to work more than 20 years ago; I loved them then and still do now. This is a great appetizer for a garlic and artichoke lover."

 

• Ready In: 55mins
• Ingredients: 6
• Serves: 6-8

ingredients

• 1 can progresso artichoke heart
• 1 1⁄2 cups Italian breadcrumbs, divided
• 2 eggs, well beaten
• 6 tablespoons grated parmesan cheese, divided
• 2 tablespoons olive oil
• 4 -5 cloves garlic, minced

directions

1. Drain artichoke hearts saving juice for later.
2. Mash hearts in a small bows using a fork or your fingers.
3. Add 1 c of bread crumbs, 2Tbsp Parmesan cheese, and 2 Tbsp of the artichoke juice to the mashed hearts.
4. Mix well.
5. Add beaten eggs to mixture.
6. Mixture should have the consistency of a stuffing.
7. If mixture is too dry, add more artichoke juice to the desired consistency.
8. Set aside.
9. In large skillet, heat olive oil over medium heat.
10. Add minced garlic and saute for 1 or 2 minutes.
11. Add artichoke mixture to the skillet and cook with garlic for 10 minutes, stirring occasionally.
12. After cooking, remove from skillet to another bowl, cover, and refrigerate.
13. Chill for 30 minutes.
14. While mixture is chilling, prepare 4 tablespoons of Parmesan cheese and 1/2 c of bread crumbs in a small bowl.
15. After mixture is chilled and firm, remove from refrigerator and form into small balls.
16. Roll balls in the cheese/bread crumb mixture.
17. Refrigerate balls until ready to serve.
18. (I personally like them at room temperature for at least 5 minutes before eating.).

Reviews

[Alice Robertson Cla]

This was very unusual. I had problems making the texture taste "done". Thank you for posting.

 

[quantumgirl]

These were wonderful little appetizers -- I've never had anything quite like them before! The texture is unique and pleasing and the taste is great. The recipe was clear and easy to follow. I had a little baby spinach I needed to use so I sauted it and a little onion with the garlic, and I had to substitute part shredded cheddar cheese because I ran out of parmesan. They were delicious this way but I think the original recipe is probably better, with a more concentrated artichoke and garlic flavor, so I'll make them that way next time (though I may use a little finely minced onion again). Many thanks -- from one artichoke and garlic fan to another! :)