Best 8 Artichoke Balls Recipes

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.

CHEESY ARTICHOKE CHICKEN BALLS

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 BALLS

Steps:

• 1. Squeeze liquid from artichoke hearts.
• 2. In food processor chop artichoke hearts, garlic, 1 cup bread crumbs, parmesan cheese, olive oil, optional boiled eggs, garlic powder and onion powder.
• 3. Put mixture in refrigerator to chill.
• 4. Combine Romano & remaining breadcrumbs.
• 5. Roll to completely coat in Romano & breadcrumbs.
• 6. When mixture is cold, roll into small balls. If you have a melon baller this makes the perfect size.
• 7. These can be served cold or if you prefer them hot then bake them in 350* F oven until balls start to brown.
• 8. *Note: Balls can be frozen before rolling in bread crumb mixture.

VEGETARIAN ARTICHOKE BALLS

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.).

CRISPY DEEP FRIED SPINACH & ARTICHOKE DIP BALLS

Steps:

• If you've made Spinach & Artichoke Dip before, you will notice that this recipe is much thicker. If the finished product isn't thick enough to roll into balls, add alittle more Parm Cheese, or refrigerate to tighten/thicken the mix.
• Preheat your Fry Daddy! Roll the balls into the size you would like, and place on a sheet, and place in the freezer for 20 - 30 mins (this will tighten/solidify the balls into something that can be more successfully breaded.
• One at a time, cover each ball with flour (bowl #1), then into the egg until its totally covered (bowl #2), and finally into the breadcrumbs until covered (bowl #3). Drop into the hot oil and fry for 5 - 6 minutes. Enjoy!

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.

CHEESY ARTICHOKE BALLS

Steps:

• Preheat oven to 350 degrees. Combine flour, egg, milk, oil, artichoke, cheeses, and garlic powder to taste. Form small balls and put on ungreased baking sheet, Bake for 18 minutes and cool on paper towel lined plate.

ARTICHOKE BALLS RECIPE

Steps:

• Chop hearts until fine. Mix all ingredients together. Roll into 1/2 in. balls. Bake in 350 degree oven until brown.