Chapel Hill Artichoke Balls Recipe #379524
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.
by Dan-Amer #1
40 min | 20 min prep
SERVES 10 -12
- 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
- In a food processor or blender chop together artichoke hearts, garlic, and mushrooms.
- Add remaining ingredients except the second cup of bread crumbs and mix well.
- Remove the mixture to a bowl and chill until firm.
- When ready to cook, form the mixture into walnut sized balls and roll them in the second cup of bread crumbs.
- Bake in a preheated 375 degree F oven on greased baking sheets for 20 minutes or so. Serve while warm.
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5 stars