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!
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, but a dipping sauce like the chipotle dip I made for these Soy Chorizo Cheddar Balls would be a nice addition! 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!
- 33 ounces Artichoke Hearts (marinated in oil), drained
- 1¼ cup Parmesan and Romano grated cheese blend, divided
- 2 eggs, beaten
- 4-5 garlic cloves, minced
- ½ medium lemon, juiced
- ½ tsp. basil
- ½ tsp. oregano
- ¼ tsp. crushed red pepper flakes (optional)
- 1¾ cups panko flakes, divided
- 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 ¾ cup of panko flakes.
- In a small flat rimed dish whisk together 1 cup of panko flakes with ¼ 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.
We like appetizers too and often have an appetizer only dinner every once in a while. These artichoke balls look and sound really good. It’s nice to be able to enjoy them in something other than the standard dip.
The weekends are when we’ll swap a full meal for appetizers. These artichoke balls are a great appetizer for a party!
LOVE eating apps for dinner and I am so happy that you created a baked version of this one!
Kind of like eating breakfast for dinner! You just need to mix things up once in awhile!
These look mighty yummy! It’s lots of fun to recreate foods we’ve tried and loved. Looks like you did a great job.
It’s always so fun to recreate recipes! Sometimes it takes a couple of tries to get it just right, but I don’t mind 🙂
Love that this can be enjoyed as a dip or balls…as long as there’s triscuits involved I will enjoy it either way 🙂
I like to mix it up a little and serve it either as finger food or as a dip! Either way it goes quick!
These appetizers look absolutely delicious!
Thank you, Katerina!
I too am happy to make a meal from various appetizers, these artichoke balls some wonderful, I will have to try them soon!
You’ll enjoy these, Joy, especially if you love artichokes!
What a fun dish! I love artichokes, so I know they have an amazing flavor!
Artichokes are so good, especially when you get to the heart 🙂
I’m exactly the same. I would much rather a couple of starters than a big meal! These artichoke balls look yummy!