Artichoke Balls Recipes

ARTICHOKE BALLS

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.

ARTICHOKE CHEESE BALLS

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.

CINDY'S ARTICHOKE AND SPINACH BALLS

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.

ARTICHOKE-CHEESE BALLS

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.