Artichoke Balls

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 can progresso artichoke heart
• 1 1/2 cups italian breadcrumbs, divided
• 2 eggs, well beaten
• 6 tablespoons grated parmesan cheese, divided
• 2 tablespoons olive oil
• 4 -5 cloves garlic, minced

Recipe

• 1 drain artichoke hearts saving juice for later.
• 2 mash hearts in a small bows using a fork or your fingers.
• 3 add 1 c of bread crumbs, 2tbsp parmesan cheese, and 2 tbsp of the artichoke juice to the mashed hearts.
• 4 mix well.
• 5 add beaten eggs to mixture.
• 6 mixture should have the consistency of a stuffing.
• 7 if mixture is too dry, add more artichoke juice to the desired consistency.
• 8 set aside.
• 9 in large skillet, heat olive oil over medium heat.
• 10 add minced garlic and saute for 1 or 2 minutes.
• 11 add artichoke mixture to the skillet and cook with garlic for 10 minutes, stirring occasionally.
• 12 after cooking, remove from skillet to another bowl, cover, and refrigerate.
• 13 chill for 30 minutes.
• 14 while mixture is chilling, prepare 4 tablespoons of parmesan cheese and 1/2 c of bread crumbs in a small bowl.
• 15 after mixture is chilled and firm, remove from refrigerator and form into small balls.
• 16 roll balls in the cheese/bread crumb mixture.
• 17 refrigerate balls until ready to serve.
• 18 (i personally like them at room temperature for at least 5 minutes before eating.).