Monday, October 31, 2011

Artichoke Balls

In my family it seems like the recipes we share the most are our appetizers as I guess we seem to entertain a bunch.  That suits me just fine because typically I could make a meal on finger foods and pick-me-ups!  Here is another one of those recipe that we really had to add to the blog for several reason:

1) It has been in the family for years
2) It is my mother's favorite
3) The recipe is getting so old that instead od re-writing it out we decided to just add it to the blog so it simply cannot fade again!

Enjoy a recipe that came from my grandmother but more than likely dates back to my great-aunt Nellie!

Artichoke Balls (Ruth Allen, 1984)

1 (14 oz.) can artichokes, drained and squeezed
2 tablespoons olive oil
3-4 coves garlic
2 eggs
2 scant tablespoons lemon juice
1 cup Italian seasoned bread crumbs
Grated Parmesan cheese
Drain and squeeze artichokes.  In food processor, finely chop garlic.  
Add artichokes, olive oil, eggs and lemon juice.  
Process on high until finely chopped.  
Add bread crumbs and process until mixed.  

Refrigerate at least 4 hours or overnight.
Form into small balls then roll in Parmesan cheese.  
At this point they can be frozen.  Cook in a 400 degree oven 15-20 minutes.  
Makes about 40 balls.
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