Cajun Artichoke Balls
1 6-ounce jar marinated artichoke hearts, drained and finely chopped (reserve
1 14-ounce can artichoke hearts, packed in water, drained and finely chopped
1 tablespoon garlic juice
1 tablespoon Worcestershire sauce
½ teaspoon liquid smoke
½ teaspoon Tabasco
1 1/2 cups Italian seasoned breadcrumbs
3 oz fresh grated Parmesan cheese
In a large bowl, beat eggs with reserved marinade and blend with garlic juice,
Worcestershire sauce, liquid smoke, and Tabasco. Add artichokes and breadcrumbs.
Form little balls and roll each ball in grated cheese. Refrigerate. Place on
lightly greased baking sheet and bake in a 300 degree preheated oven 7 to 10
minutes. Serve immediately. Can be refrigerated for up to one week.