Artichoke Balls (cajun breathmints)
Posted: February 8th, 2007, 6:07 pm
A friend of mine gave me this recipe, easy and very good.
1 (14oz) can artichoke heart or artichokes
1 cup seasoned breadcrumbs
2 eggs
2 Tbs. fresh lemon juice
2 TBS olive oil
3 cloves garlic, minced
1/2 cup grated parmesan or romano cheese
Drain & chop/mash artichokes, add other ingredients & mix thoroughly. Refrigerate at least 4hrs, overnight is better. Roll the mix into balls, about 3/4". (I use a melon baller). You can microwave or bake them (400 for about 10 minutes, turning once) them, but I prefer them cold. They freeze well. If you're uncomfortable with the raw egg component, substitute with 1/2 cup pasteurized egg product. (Eggbeaters)
1 (14oz) can artichoke heart or artichokes
1 cup seasoned breadcrumbs
2 eggs
2 Tbs. fresh lemon juice
2 TBS olive oil
3 cloves garlic, minced
1/2 cup grated parmesan or romano cheese
Drain & chop/mash artichokes, add other ingredients & mix thoroughly. Refrigerate at least 4hrs, overnight is better. Roll the mix into balls, about 3/4". (I use a melon baller). You can microwave or bake them (400 for about 10 minutes, turning once) them, but I prefer them cold. They freeze well. If you're uncomfortable with the raw egg component, substitute with 1/2 cup pasteurized egg product. (Eggbeaters)