Artichoke Balls

• 1 can progresso artichoke heart
• 1 1/2 cups Italian breadcrumbs, divided
• 2 eggs, well beaten
• 6 tablespoons grated parmesan cheese, divided
• 2 tablespoons olive oil
• 4 -5 cloves garlic, minced

1. Drain artichoke hearts saving juice for later.
2. Mash hearts in a small bows using a fork or your fingers.
3. Add 1 c of bread crumbs, 2Tbsp Parmesan cheese, and 2 Tbsp of the artichoke juice to the mashed hearts.
4. Mix well.
5. Add beaten eggs to mixture.
6. Mixture should have the consistency of a stuffing.
7. If mixture is too dry, add more artichoke juice to the desired consistency.
8. Set aside.
9. In large skillet, heat olive oil over medium heat.
10. Add minced garlic and saute for 1 or 2 minutes.
11. Add artichoke mixture to the skillet and cook with garlic for 10 minutes, stirring occasionally.
12. After cooking, remove from skillet to another bowl, cover, and refrigerate.
13. Chill for 30 minutes.
14. While mixture is chilling, prepare 4 tablespoons of Parmesan cheese and 1/2 c of bread crumbs in a small bowl.
15. After mixture is chilled and firm, remove from refrigerator and form into small balls.
16. Roll balls in the cheese/bread crumb mixture.
17. Refrigerate balls until ready to serve.
18. (I personally like them at room temperature for at least 5 minutes before eating.).

progresso artichoke, italian breadcrumbs, eggs, parmesan cheese, olive oil, garlic

Taken from www.food.com/recipe/artichoke-balls-52915 (may not work)