VEGETARIAN ARTICHOKE BALLS
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.
Provided by Freda2 Brown
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Drain artichoke hearts saving juice for later.
- Mash hearts in a small bows using a fork or your fingers.
- Add 1 c of bread crumbs, 2Tbsp Parmesan cheese, and 2 Tbsp of the artichoke juice to the mashed hearts.
- Mix well.
- Add beaten eggs to mixture.
- Mixture should have the consistency of a stuffing.
- If mixture is too dry, add more artichoke juice to the desired consistency.
- Set aside.
- In large skillet, heat olive oil over medium heat.
- Add minced garlic and saute for 1 or 2 minutes.
- Add artichoke mixture to the skillet and cook with garlic for 10 minutes, stirring occasionally.
- After cooking, remove from skillet to another bowl, cover, and refrigerate.
- Chill for 30 minutes.
- While mixture is chilling, prepare 4 tablespoons of Parmesan cheese and 1/2 c of bread crumbs in a small bowl.
- After mixture is chilled and firm, remove from refrigerator and form into small balls.
- Roll balls in the cheese/bread crumb mixture.
- Refrigerate balls until ready to serve.
- (I personally like them at room temperature for at least 5 minutes before eating.).
ARTICHOKE BALLS
Make and share this Artichoke Balls recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 24 balls
Number Of Ingredients 8
Steps:
- Preheat oven to 350. In a medium bowl combine artichoke, bread crumbs, eggs, olive oil, 2 tablespoons Parmesan, lemon juice and garlic.
- Form mixture into 24 small balls, 1 inch in diameter, and roll in remaining Parmesan cheese. Set on a lightly greased baking sheet.
- Bake artichoke balls until eggs are set throughout and balls are heated through, about 10 minutes.
Nutrition Facts : Calories 46.9, Fat 2.2, SaturatedFat 0.6, Cholesterol 16.8, Sodium 121.9, Carbohydrate 4.8, Fiber 1.1, Sugar 0.4, Protein 2.1
ARTICHOKE CHEESE BALLS
Make and share this Artichoke Cheese Balls recipe from Food.com.
Provided by PrairieHarpy
Categories < 60 Mins
Time 35m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Mash 2 cans drained artichoke hearts.
- Put olive oil into frying pan.
- Saute cloves.
- Add mashed artichokes and eggs.
- Saute and stir about 5 minutes.
- Mix bread crumbs and cheese in bowl.
- Remove mix from heat, roll into balls, roll in bread crumb and cheese mixture.
CHEESY ARTICHOKE CHICKEN BALLS
I love artichoke dip and use it to stuff chicken breasts so I decided to combine the two to make a tasty appetizer.
Provided by Miss V
Categories < 60 Mins
Time 50m
Yield 32 balls, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except for the bread crumbs. Roll chicken mixture into one inch balls then coat with bread crumbs. (Note: If the mixture is sticky, dropping it into the bread crumbs first will enable you to roll it into ball form.
- Bake at 350 degrees for approximately 40 minutes.
ARTICHOKE-CHEESE BALLS
The party doesn't start until you put out the cheese balls. To ensure the best party ever, be sure they're these Artichoke-Cheese Balls.
Provided by My Food and Family
Categories Meal Recipes
Time 35m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Mix cream cheese, dressing and seasonings in medium bowl until blended. Stir in artichokes and cheese.
- Refrigerate 15 min.
- Empty coating mix into shallow dish. Shape cheese mixture into 16 balls, using about 2 Tbsp. for each. Add, in batches, to coating mix; roll to evenly coat.
Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 230 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 1 g, Protein 3 g
CINDY'S ARTICHOKE AND SPINACH BALLS
I love keeping frozen vegetables handy in the refrigerator. We were invited to a friend's house and came up with these to bring. I had all of the ingredients. Enjoy! I made these, packed them up, and they vanished. I totally forgot to take a photo of the finished balls. Next time!
Provided by Cindy Anschutz Barbieri
Categories Appetizers and Snacks
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Wrap thawed spinach in a paper towel and squeeze out water.
- Heat olive oil in a skillet over medium heat. Add spinach and artichoke hearts; season with kosher salt and black pepper. Cook and stir until heated through, 3 to 4 minutes. Add shallot and garlic; cook until softened, about 5 minutes more. Remove from heat and allow to cool slightly, about 5 minutes.
- Transfer spinach mixture to a food processor; pulse until broken down into small pieces. Add eggs and pulse 3 to 4 more times. Transfer mixture to a bowl.
- Mix tapioca flour, almond meal, Italian seasoning, and red pepper flakes into the spinach mixture until well combined. Use an ice cream scoop to portion the mixture onto the prepared baking sheet.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 139 calories, Carbohydrate 18 g, Cholesterol 62 mg, Fat 5.4 g, Fiber 3.5 g, Protein 7.2 g, SaturatedFat 1 g, Sodium 402.1 mg, Sugar 0.6 g
ARTICHOKE BALLS
Make and share this Artichoke Balls recipe from Food.com.
Provided by Margie Brock
Categories Vegetable
Time 10m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onion and garlic in olive oil; drain.
- Mix artichokes and bread crumbs.
- Add eggs and mix thoroughly.
- Add the onion garlic mixture and the cheese and mix well.
- Refrigerate 1 hour.
- Form balls and roll in a mixture of bread crumbs and grated cheese.
- Refrigerate until serving time.
Nutrition Facts : Calories 102.3, Fat 4.9, SaturatedFat 1.8, Cholesterol 31.8, Sodium 319, Carbohydrate 10.5, Fiber 1.8, Sugar 0.9, Protein 4.7
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