Chapel Hill Artichoke Balls |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This recipe was taken from Chapel Hill Favorites , published there in 1982. You need 2 cups bread crumbs in all, so 1 cup bread crumbs repeated is NOT a misprint. Ingredients:
1 (8 ounce) jar marinated artichoke hearts, drained |
3 garlic cloves |
1 (4 ounce) container mushrooms, drained |
2 teaspoons basil |
1 cup breadcrumbs, plain & dry |
1 cup breadcrumbs, plain & dry |
1 cup romano cheese, freshly grated |
1 cup parmesan cheese, freshly grated |
2 dashes tabasco sauce |
2 eggs |
Directions:
1. In a food processor or blender chop together artichoke hearts, garlic, and mushrooms.
2. Add remaining ingredients except the second cup of bread crumbs and mix well.
3. Remove the mixture to a bowl and chill until firm.
4. When ready to cook, form the mixture into walnut sized balls and roll them in the second cup of bread crumbs.
5. Bake in a preheated 375 degree F oven on greased baking sheets for 20 minutes or so. Serve while warm.
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