Chapel Hill Artichoke Balls
- 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
- In a food processor or blender chop together artichoke hearts, garlic, and mushrooms.
- Add remaining ingredients except the second cup of bread crumbs and mix well.
- Remove the mixture to a bowl and chill until firm.
- When ready to cook, form the mixture into walnut sized balls and roll them in the second cup of bread crumbs.
- Bake in a preheated 375 degree F oven on greased baking sheets for 20 minutes or so.
- Serve while warm.
garlic, mushrooms, basil, breadcrumbs, breadcrumbs, romano cheese, parmesan cheese, tabasco sauce, eggs
Taken from www.food.com/recipe/chapel-hill-artichoke-balls-379524 (may not work)