A Very New Orleans Appetizer :: Artichoke Balls
Some things just go together, like peanut butter and jelly or red beans and rice. Or, like a favorite pair of mine, artichokes and garlic.
I’ve shared a few artichoke recipes here over the years, like my better-than-restaurant spinach & artichoke dip and the reader-favorite stuffed artichoke casserole. But this one has been a go-to party recipe in my family (and so many other New Orleans families) for decades. And in my family, the garlickier the artichoke ball is, the better! #teamdragonbreath
These are great to bring to your next potluck or holiday party — there are never any leftovers and everyone wants the recipe! We always serve ours chilled or at room temperature, but if you’re looking for an artichoke ball recipe that’s served warm, try this one for healthy artichoke balls!
Artichoke Balls
1 can artichoke hearts
1 cup Italian seasoned breadcrumbs
2 eggs
2 tablespoons grated Parmesan cheese
6 tablespoons olive oil
6 cloves garlic, minced (measure with your heart)
Garlic salt to taste, I usually eyeball about a tablespoon
Grated Parmesan (the powdery kind) for rolling the balls
Drain the artichoke hearts, but reserve the water.
Chop the artichoke hearts (I like to pulse them in a food processor) until there are no big chunks.
Add breadcrumbs and Parmesan cheese.
Add in the reserved water from the artichoke hearts.
Add the eggs.
Mix until well blended.
Heat the olive oil in a large skillet on the stove. Sauté the garlic in the oil.
Add artichoke mixture in and cook approximately 5 minutes, stirring constantly until the egg is cooked.
Refrigerate at least an hour. I prefer to leave mine to chill overnight so it’s easier to work with.
Form into small balls (I use about a tablespoon). Roll balls in the Parmesan cheese, arrange on serving tray, and enjoy!
