I am very much looking forward to using my own breadcrumbs for this easy-to-make and fun-to-eat treat with the little ones. The best part is … who knew this New Orleans favorite was healthy?!
Artichoke Balls (Original Recipe)
- 2 cans artichoke hearts packed in water
- 2 cloves garlic, chopped
- 1 anchovy (optional)
- 1/2 cup freshly grated bread crumbs
- 1/2 tsp. basil
- 1/2 tsp. oregano
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup finely grated Romano cheese
- 1/2 tsp. lemon juice
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. butter, softened
Preheat oven to 350 degrees. Dump the liquid from the cans of artichokes and rinse the artichokes. Twice. Drain well. Reserve two tablespoons of the bread crumbs on a small plate. Put the artichoke hearts and all the remaining ingredients into a food processor. In bursts of two or three seconds each, process to thoroughly mix all the ingredients, and to cut the artichoke hearts into pieces about the size of your little fingernail. Roll the mixture into balls about an inch in diameter. Then roll them around lightly in the plate of reserved bread crumbs, to pick up a very light bread crumb crust. Place the balls on a greased baking pan and bake at 350 degrees for 10-12 minutes, or until the bread crumbs on the outside just begin to brown. Allow to cool, then serve. These are better at warm room temperature than either hot or cold.
If You’re Shopping at Langenstein’s…
Need recommendations? When shopping at Langenstein’s be sure to try Plugra salted or unsalted butter and Holgrain Brown rice gluten free breadcrumbs!
A Touro Dietitian’s Perspective
This is a New Orleans staple. I actually really like the nutrition value on this recipe. I love that it calls for fresh seasonings and is a vegetable base. It is rolled in bread crumbs (which adds some carbohydrates) so you could control the portions used and even use toasted, crushed whole wheat bread instead of standard bread crumbs.