Ingredients:
- 2 cans of artichoke hearts, drained and
mashed
- 3 eggs
- 2 C. Italian bread crumbs, plus ½ C.
for rolling
- 1 C. grated Romano, plus ¼ C. for
rolling
- 1 head of garlic, minced
- 1/3 C. olive oil
- Juice of 1 lemon
- Preheat oven to 350 degrees
- In a food processor, combine the
ingredients, adding the bread crumbs last
- Using a 1 inch scoop, form balls and
roll in the extra bread crumb/Romano mixture
- Place the balls on a cookie sheet that
has been sprayed with cooking spray
- Bake for 15 minutes
- Serve warm or refrigerate and serve
cold
- When preparing the artichoke hearts, it
is important to pick out any leaves that are hard. They are usually on the outside of the
artichoke heart and are darker in color.
- Mincing the garlic before it goes in the food processor is an important step. I have placed the whole cloves of garlic in there and it does not chop it into fine pieces.
No dip? Feel like I have had artichoke balls with a dip but it has been a long time.
ReplyDeleteNo, we don't do a dip. I don't think they need one, but HEY, I LOVE me some dip, so I'm not opposed to trying it.
ReplyDeleteMarinara sauce would be good to dip them in.
ReplyDeleteAbout how many does this recipe make?
ReplyDelete