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!
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ARTICHOKE AND BACON
BALLS
*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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When not running the OCWeekly.com and OC Weekly’s social media sites, Taylor “Hellcat” Hamby can be found partying like it’s 1899.