Cooking! Bacon Artichoke Balls Recipe

Cooking! Bacon Artichoke Balls Recipe

Bacon and artichoke hearts are both ingredients that are often added as a twist to staple dishes. Artichoke hearts are thrown in to make that salad or pasta seem fancier than it is. Bacon has been thrown into everything from milkshakes to tacos to brownies in recent years as a selling point to the subscribers of the bacon buzz.

I cut out the middle man in this recipe and combined them to make an appetizer fit for both worlds. They have a crisp outer layer, soft cheesy center, and slight liquid smoke-educed kick.

Happy eating!


                *Prepare a day ahead of time*

            1/2   lbs pan-fried bacon

1       6oz jar of marinated artichoke hearts, drained (save the marinade), chopped

1       14oz can of artichoke hearts, packed in water, drained, chopped

2       Eggs, room temperature

1     Crushed vlove of garlic

1        Tsp liquid smoke

½    tsp Tabasco

1 ½ cups Italian seasoned bread crumbs

1/3  cup of grated Parmesan cheese


Beat eggs in a large bowl with the marinade from the artichokes and blend with the garlic, liquid smoke, and Tabasco. Add artichokes, bread crumbs and bacon. Form the balls and roll each ball in the Parmesean. Refrigerate for one day. Preheat oven to 300°. Place on a butter-greased baking sheet and bake for 20-25 minutes.

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