Baked Artichoke Balls packed with Parmesan and Romano cheese are rolled in a crispy light panko coating! Perfect appetizer for a gathering! You can also use the same filling to make a dip!

I think I could eat appetizers in place of a meal any day!

I love tasting different nibbles when going out, and I often try to convince Alan to share hors d’oeuvre with me instead of a complete meal.

I’m not always successful though, especially if he sees a big ‘ole juicy steak on the menu!

Healthy Artichoke Balls

Ashley, on the other hand is a good sharer!

Just pair snacks with a tasty beverage and she’s all for munching on bite size appetizers with me!

That’s just what we did during the holiday break!

We stopped at a wine bar and ordered fresh bruschetta and artichoke balls.

Actually, they may have been called artichoke pops because they came with a lollipop stick and they were also fried!

They were so tasty I just had to recreate a healthier version and bake the artichoke balls instead of frying them! 

You can make these any size you want.

I opted for a large golf ball size, but you can make them smaller too or put the filling in a baking dish and serve like a dip!

There’s cheese and spices in the filling that adds a lot of flavor.

For an extra dipping sauce, try the chipotle dip I made for these Soy Chorizo Cheddar Balls! 

You can also whip up a super simple mix of mayonnaise with a dash of lemon juice and a teaspoon of spicy Asian sauce like Sriracha!

If you like these Baked Artichoke Balls you also might want to try Spinach and Artichoke Dip made with Greek yogurt!

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Yield: 2-3 Dozen

Artichoke Balls Or Easy Dip

Print

Artichoke balls with cheese, spices and rolled in panko flakes make a delicious appetizer or place the ingredients in a baking pan and serve as a dip.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 33 ounces Artichoke Hearts (marinated in oil), drained
• 1 1/4 cup Parmesan and Romano grated cheese blend, divided
• 2 eggs, beaten
• 4-5 garlic cloves, minced
• 1/2 medium lemon, juiced
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1/4 tsp. crushed red pepper flakes (optional)
• 1 3/4 cups panko flakes, divided

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a food processor or blender pulse the drained artichokes, eggs, garlic, lemon juice, basil, oregano, and red pepper flakes. Place in a large bowl and fold in 1 cup of the cheese and 3/4 cup of panko flakes.

In a small flat rimed dish whisk together 1 cup of panko flakes with 1/4 cup of the cheese blend.

Form small to medium size balls with your hands (the mix is soft, not like a cookie dough). Gently roll in panko/cheese mix and place on the prepared baking sheet. Bake for 15-20 minutes.

Notes

Breadcrumbs can be substituted for panko.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 60Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 135mgCarbohydrates: 8gFiber: 2gSugar: 1gProtein: 3g

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

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