Chapel Hill Artichoke Balls

Dan-Amer #1's Note:

This recipe was taken from "Chapel Hill Favorites", published there in 1982. You need 2 cups bread crumbs in all, so 1 cup bread crumbs repeated is NOT a misprint.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

• 1 (8 ounce) jar marinated artichoke hearts , drained
• 3 garlic cloves
• 1 (4 ounce) container mushrooms , drained
• 2 teaspoons basil
• 1 cup breadcrumbs , plain & dry
• 1 cup breadcrumbs , plain & dry
• 1 cup romano cheese , freshly grated
• 1 cup parmesan cheese , freshly grated
• 2 dashes Tabasco sauce
• 2 eggs

Directions:

1. In a food processor or blender chop together artichoke hearts, garlic, and mushrooms.
2. Add remaining ingredients except the second cup of bread crumbs and mix well.
3. Remove the mixture to a bowl and chill until firm.
4. When ready to cook, form the mixture into walnut sized balls and roll them in the second cup of bread crumbs.
5. Bake in a preheated 375 degree F oven on greased baking sheets for 20 minutes or so. Serve while warm.