Artichoke Cheese Balls

So, out come the recipes from last week’s Thanksgiving festivities.  I promise, I will break this up with something healthier very soon.  Having said that, these aren’t too bad for hors d’oeuvres.  My mother loved making these, and I’ve been carrying on the tradition in her stead.

Ingredients
16 ounces artichoke hearts, drained and mashed
2 tablespoons olive oil
2-3 garlic cloves, chopped
2 eggs, beaten
1/2 cup breadcrumbs
1/2 cup parmesan cheese

Directions

  • Mash 2 cans drained artichoke hearts.
  • Put olive oil into frying pan.
  • Saute cloves.
  • Add mashed artichokes and eggs.
  • Saute and stir about 5 minutes.
  • Mix bread crumbs and cheese in bowl.
  • Remove mix from heat, roll into balls, roll in bread crumb and cheese mixture.
Quartered Artichoke Hearts

Quartered Artichoke Hearts

I used canned artichoke hearts, though you should be able to use frozen or fresh ones you marinate yourself. (Google recipes for marinated artichoke hearts.)  I believe the canned ones come in marinades using things besides oil as a base.  Get the ones with the best nutritional stats.  I really don’t think it matters.  I did choose quartered hearts, as it made for quicker mashing.

Do the Monster Mash.

Do the Monster Mash.

Though I used real eggs, I’m willing to bet that egg substitute would work just fine. For the garlic, I used chopped from a jar. I always keep a jar of chopped garlic in the fridge. I love fresh pressed, but these are a real timesaver for me much of the time. As for parmesan cheese, I believe we originally used the grated stuff in the green can. However, I never use anything but fresh shredded from the cheese case. I believe I used Sargento.

The breadcrumbs and cheese look on as the artichoke mash cools down a bit.

The breadcrumbs and cheese look on as the artichoke mash cools down a bit.

Pick whatever breadcrumbs sound good to you. Normally, I use Italian style. I picked a garlic & herb variety this time. Anything works. This is a key way to add unique flavor, though, so be creative. Plain will work, but it will probably bore you.  Add your own seasonings, if you so desire.  Don’t know how panko or ground up Fiber One would work here.  Might try that for a friendlier “throughout the year” recipe.  Wouldn’t dream of it for delighting Thanksgiving feasters.

The Artichoke Cheese Balls await their fate which lies down the gullets of fine Thanksgiving company.

The Artichoke Cheese Balls await their fate which lies down the gullets of fine Thanksgiving company.

Mom managed to get 24 Artichoke Cheese Balls out of this recipe.  Somehow, I only got 18.  I rolled them just a tad too big.   (Yes, we ate three at home.  Sorry. lol)

The red stuff is Suzy Q’s no sugar added cranberry sauce.  It just happens to be in the picture.  I don’t think I’d recommend it as a dip for the Artichoke Cheese Balls.  It is so yummy, though, that I made a batch to bring along.  I did offer up some healthier items to the cause, and that was one.  :)

Find this recipe in my SparkRecipes Recipe Box.
Also find this recipe in my public recipes on RecipeZaar.
It was also included in my Thanksgiving 2009 Brainstorm menu on RecipeZaar.

Comments

  1. Hi Vicki,

    This recipe is great. I can’t wait to try it.

    Thanks,
    Michele

  2. Hi Vicky! Am I missing something or do you just mash em, mix em, saute them and then serve them? Do they get baked in the oven first?

    Sounds good….

  3. No baking. Sautee the artichoke mash… make a ball out of some of it… Then roll it in the breadcrumb mess to coat. That’s it. :) The balls will “set” a bit prior to serving, even though rolling them in the first place is a bit of a fragile process. I’ve often wondered if browning the completed balls themselves would make them look nicer, but it’s absolutely not necessary to get the taste I like. In fact, I think the breadcrumbs may need to stay soft, as they tend to absorb up the flavors. The whole thing just kind of mingles around with itself to get the final unique texture.

  4. gharkness says:

    What do you MEAN you aren’t recommending we dip the Artichoke Cheese Balls in the cranberry sauce…..tell me ….where’s your sense of adventure?? You are SUCH a DUD! :-)

  5. I didn’t try it, so I can’t speak to it one way or the other. Let me know how it works out for you, though, right after you do up the chocolate deviled eggs. 😀

  6. I LOVE these TOO! I actually just bought a fresh artichoke, I have never been into artichokes, well at least not into them very much but now I am ALL about them. I think I can pul this recipe off. YUM

  7. No, those are here: Sweet Potato Cupcakes – I didn’t make the frosting she used, though. I made a sugar free cream cheese based frosting. I just noticed, whilst trying to find them, that she has a whole slew of different cupcakes up there. I may have to try and healthy up one or two for Christmas! http://annies-eats.com/category/dessert/cupcakes/

  8. I have never used a fresh artichoke in anything. Seems like I read somewhere that you just need to boil them or something before you use them as you would canned ones?

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