No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (99g) Recipe makes 10 servings
Calories 246
Calories from Fat 100		(40%)
Amount Per Serving		%DV
	Total Fat 11.2g	17%
	Saturated Fat 6.2g	31%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 74mg		24%
Sodium 619mg		25%
Potassium 209mg		5%
Total Carbohydrate 20.1g		6%
	Dietary Fiber 2.4g	9%
	Sugars 2.1g
Protein 16.4g		32%
detailed view... how is this calculated?

Chapel Hill Artichoke Balls

Recipe #379524 | 40 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Dan-Amer #1
Jun 29, 2009

This recipe was taken from "Chapel Hill Favorites", published there in 1982. You need 2 cups bread crumbs in all, so 1 cup bread crumbs repeated is NOT a misprint.

SERVES 10 -12 (change servings and units)

Ingredients

1 (8 ounce) jar marinated artichoke hearts, drained
3 garlic cloves
1 (4 ounce) container mushrooms, drained
2 teaspoons basil
1 cup breadcrumbs, plain & dry
1 cup breadcrumbs, plain & dry
1 cup romano cheese, freshly grated
1 cup parmesan cheese, freshly grated
2 dashes Tabasco sauce
2 eggs

Directions

1
In a food processor or blender chop together artichoke hearts, garlic, and mushrooms.
2
Add remaining ingredients except the second cup of bread crumbs and mix well.
3
Remove the mixture to a bowl and chill until firm.
4
When ready to cook, form the mixture into walnut sized balls and roll them in the second cup of bread crumbs.
5
Bake in a preheated 375 degree F oven on greased baking sheets for 20 minutes or so. Serve while warm.