Stuffed Artichoke Balls
Golden, bite-sized stuffed artichoke balls, with lemony Creole-Italian flavors, perfect for parties and gatherings.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Here's What You Need
- 2 Tablespoons lemon juice
- 2 Tablespoons lemon zest
- 2 Tablespoons olive oil
- 6 cloves garlic
- 28 ounces artichoke hearts - finely chopped
- 2 tablespoons parsley - finely chopped
- 2 Eggs
- 1 cup seasoned bread crumbs
- ½ cup grated Romano cheese
- ½ cup seasoned breadcrumbs for dredging
- ¼ cup grated Romano cheese for dredging
- Vegetable Oil for frying
Herb and Spice Blend
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- ½ teaspoon dry thyme
- ½ teaspoon Black pepper
- ¼ teaspoon Kosher salt
Here's What You Do
- Chop the artichoke hearts into fine pieces, set aside; zest and juice one lemon; chop the garlic and parsley; scramble the eggs; combine breadcrumbs and Romano cheese, set aside.
- Combine the chopped artichoke, breadcrumbs, garlic, Romano Cheese, parsley, lemon zest, lemon juice and the Herb and Spice Blend together in a bowl.
- Add in ¼ cup of the olive oil and mix well.
- Add scrambled eggs and mix to combine thoroughly.
- Roll the mixture into balls, set aside.
- Place about 1 to 1 ½ inches of vegetable oil in a Dutch oven and heat to 350℉.
- While the oil is heating, roll the artichoke balls in the breadcrumb and Romano mixture until completely coated.
- Drop in the hot oil and fry for about 3 to 4 minutes until golden brown, turning over after about 1 ½ minutes. Remove to a paper-towel-lined sheet pan to drain.
- Serve with lemon wedges.
Notes
Make Ahead: The mixture may be prepared up to 24 hours in advance and refrigerated. For the best texture, roll and cook the balls just before frying or baking.
Baking Option: For a lighter version, bake the breaded balls on a parchment-lined sheet pan at 425°F for 15–20 minutes, turning once, until golden. The texture will be slightly softer than fried.
Leftovers: Store cooked artichoke balls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer until warmed through and lightly crisp.
Artichoke Hearts: Use artichoke hearts packed in brine, not marinated. Drain well after chopping to avoid excess moisture in the mixture.
Romano Cheese: Romano adds a sharp, salty bite typical of Creole-Italian dishes. Parmesan may be substituted for a milder flavor.
Baking Option: For a lighter version, bake the breaded balls on a parchment-lined sheet pan at 425°F for 15–20 minutes, turning once, until golden. The texture will be slightly softer than fried.
Leftovers: Store cooked artichoke balls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer until warmed through and lightly crisp.
Artichoke Hearts: Use artichoke hearts packed in brine, not marinated. Drain well after chopping to avoid excess moisture in the mixture.
Romano Cheese: Romano adds a sharp, salty bite typical of Creole-Italian dishes. Parmesan may be substituted for a milder flavor.
Nutrition
Calories: 198kcal | Carbohydrates: 21g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 51mg | Sodium: 869mg | Potassium: 101mg | Fiber: 3g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 6mg | Calcium: 160mg | Iron: 2mg
