Artichoke Balls
Written by John Keife
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Great party appetizer, but if you're serving in advance of dinner, don't allow your guests to fill up . . .

 

Submitted By:  Maudie Keife

IngredientsMaudie K

  • 1 stick butter
  • 1 TBS olive oil
  • 1/2 white onion, very finely chopped
  • 4 green onions, very finely chopped
  • 2 cans artichoke hearts, rinsed, drained, tough outer leaves removed and finely chopped
  • 1 tsp garlic salt
  • 1 tsp oregano
  • 1/4 tsp cayenne pepper
  • 2 eggs, lightly beaten
  • 2 cups Italian breadcrumbs
  • 1/2 cup chicken stock
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil

Instructions:

  1. Heat butter and olive oil over medium high heat in a large pan
  2. Add onions and saute’ until cooked down---about 7 minutes
  3. Add green onions and cook an additional minute
  4. Add artichokes, mixing thoroughly and cooking additional 3 minutes
  5. Add garlic salt, oregano, and cayenne pepper and blend well, remove from heat and allow to reach room temperature
  6. Into a large bowl combine vegetable mixture with eggs, bread crumbs, chicken stock, cheese and olive oil; mixture should be sticky enough to form into 1” round balls
  7. Place artichoke balls onto a greased baking sheet and bake at 350° for 20-25 minutes
  8. Serve hot ; makes approximately 36

Note:  Unbaked balls may be quick frozen on baking sheet, placed into plastic freezer bags and kept frozen for up to 3 weeks before defrosting in refrigerator and baked for your next party