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.
Drain artichoke hearts saving juice for later.<
old in dry spinach and artichoke hearts.
-Fold the mixture
Cut artichoke hearts into small pieces, then
Drain artichokes in can and reserve liquid.
Chop finely. Chop marinated hearts and add with oil
Mix in garlic, 2-1/2 cups bread crumbs, lemon juice and cheese.
Use reserved water to moisten if too dry.
Chill mixture 1 hour;
then roll into 1-inch balls.
Roll in bread crumbs.
May be served warm or cold.
To warm, heat in oven at 350 degrees for about 15 minutes.
This makes about 75 balls.
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.
Combine all ingredients.
Roll into small balls.
Roll in extra cheese using same kind as in balls.
Heat in a 350\u00b0 oven for 10 minutes.
Don't let them get too dry.
Can make ahead and freeze.
Makes 40 to 60 balls.
Wash and drain artichoke hearts.
Mix all ingredients together; chill for 1 hour.
Shape into balls; roll in Italian cheese.
Serve at room temperature.
Saute garlic in olive oil for 2 minutes.
Remove cloves; add mashed artichokes and eggs.
Simmer, stirring, for 5 minutes. Combine bread crumbs with remaining ingredients.
Add 1/4 to 1/3 cup bread crumb mixture (depending on how moist artichokes are) to artichoke mixture.
Form into 1 1/4-inch balls.
Roll in remaining bread crumbs.
Bake at 350\u00b0
for 15 to 20 minutes, turning, until browned.
Serve hot.
Yields 25 to 30.
Mash
artichoke;
stir
in bread crumbs, cheese, garlic powder and
salad
dressing.
Roll into balls, using one teaspoon per ball.
Bake at 350\u00b0 for 10 or 15 minutes.
Serve on toothpicks.
Blend together first 3 ingredients, blending well.
Add remaining ingredients and mix well.
Shape mixture into small, round
balls.
Roll in bread crumbs and place on cookie sheet. Bake in 375\u00b0 oven for 20 minutes.
Drain and chop artichoke hearts.
Add bread crumbs, cheese and eggs.
Let stand.
Chop garlic fine; saute in oil until soft.
Add mixtures.
Stir until heated all over.
Shape into 1-inch balls and roll in extra crumbs and cheese.
Combine the first 4 ingredients, mixing well.
Make about 1 teaspoon size balls out of the mixture.
Roll the balls in the bread crumbs.
These may be frozen at this point.
If frozen, thaw before baking.
Bake at 350\u00b0 for about 35 minutes.
Yields 3 to 4 dozen.
Drain and mash hearts well.
Add crumbs, cheese and eggs.
Add finely chopped garlic to heated olive oil; watch carefully.
When garlic has softened, add all of first mixture and stir until heated through.
Chill 1 hour.
Shape into 1-inch balls and roll in bread crumbs and cheese until slightly coated.
Chill until ready to serve.
Drain and mash artichokes.
Add all ingredients except cheese. Mix well.
Chill 4 hours or overnight.
Make into small balls and roll in grated cheese.
Heat until light brown in a 400\u00b0 oven. Freeze well cooked or uncooked.
Drain hearts; reserve liquid.
Combine all ingredients including liquid.
Mixture may appear wet.
Refrigerate until firm, overnight or for several hours.
Shape into balls.
Roll in Parmesan cheese.
Refrigerate until ready to serve.
Drain water from canned artichokes and oil from marinated artichokes; reserve oil.
Place artichokes into blender.
Puree with some of the oil.
Add bread crumbs and cheese and mix. Mixture must be shaped into 1/2-inch balls.
Bake at 325\u00b0 for 15 minutes.
Preheat oven to 375 degrees.
Place all ingredients, except bread crumbs, into a food processor.
Process until totally blended.
Add bread crumbs until mixture gets too thick to process.
Remove from processor and mix in more bread crumbs until mixture becomes thick enough to form a ball.
Place formed balls on a cookie sheet and bake for 10 to 15 minutes or until lightly browned.
Serve hot or cold.
Fry sausage and onion, making sure sausage is well broken up. Drain grease.
Add artichoke hearts that are well drained and mashed.
Add cheese and bread crumbs.
Stir well and cook a few minutes.
Cool slightly and then add eggs, one at a time, and stir thoroughly after each.
Cook again for a few minutes, stirring constantly.
pinach & Artichoke Dip before, you will notice that this recipe is much