Artichoke Balls
Go to any casual party in New Orleans and you can find these addictive bite size poppers that sum up all the flavor of a stuffed artichoke in a perfect little ball. These morsels are a great potluck appetizer that you can prepare the night before and grab & go.
Throw everything in the food processor, chill the mixture, then roll into balls and coat in a little extra breadcrumbs. Then like magic you can watch them disappear.
Full disclosure… I forgot to take a picture of the full plate and had to re-plate them since they were almost gone. Good problems to have.
Artichoke Balls
Prep Time: 10 minutes (plus hour to chill) Cook Time: 10 minutes (Roll Time) Servings: 8-10 people
2 cans Artichoke Hearts in water
1 cup Italian breadcrumbs
1 cup grated parmesean
4 cloves garlic minced
2 tablespoons olive oil +/-
salt and pepper to taste
Fit food processor with blade. Drain artichokes and squeeze as much liquid as possible. Add to processor with all the ingredients except the olive oil. Turn on and drizzle olive oil until mixture comes together like a slightly tacky stuffing.
Chill for at least an hour. Using a melon baller or something similar sized, scoop and roll into balls. Add a 1/4 cup of breadcrumbs to a small plate or Tupperware and coat balls with an outer layer of breadcrumbs to reduce sticking. Fill plate with balls and then chill until event. Serve room temperature.
