Holly Ball 2019 rolls on! This recipe is a selection from Executive Women…New Orleans Style. I picked it up at a super-fabulous culinary bookshop called Kitchen Witch, which, sadly, closed not long after my visit. 
I don’t know anything in particular about this book except that New Orleans has an Executive Women International chapter. From the cover design, I am going to assume that it was published in the 80’s.
I picked this recipe for Artichoke Balls because it seemed pretty simple, and a bit of a twist on the Spinach Ball, which is a holiday mainstay in my family. 
I, of course, modified and doubled the recipe for party purposes:
- 2 large cans artichoke
- 8 large toes garlic (I love that they call them toes)
- 2 cups bread crumbs (half regular/half panko and added pizza seasoning)
- 4 tbsp grated parmesan
- 4 eggs
- 12 tbsp olive oil
The mix was bland so I added some cayenne and Fra Diablo seasoning. That just sounded New Orleans-y to me.
This recipe is indeed a lot like the Spinach Balls: soft vegetables bound with cheese, eggs, and some sort of bread.
But the similarities, aside from being ball-shaped, end there.
The Spinach Balls are frozen, and then baked before serving. They are served hot.
The Artichoke Balls mix is cooked prior to rolling into balls and then refrigerated. They are served cold.
Unlike some of the other balls (I’m looking at you, Rio-Vista), the artichoke balls kept their spherical shape. But they were very dry. 
The flavor wasn’t bad, but being served cold didn’t do these any favors. I think that if these ingredients were prepared in the same manner as the Spinach Balls, these could be a winner. Especially for your vegetarian friends–artichokes are kinda meaty, ya know what I mean?
Well, it seems like all of the new balls were a bit of a let down, now weren’t they?
But the beverages were fantastic. I’ll be back with those tomorrow!
Omg. You are close but went off beat a couple of times. I am from New Orleans and have had more artichoke balls than legally allowed. So make follow corrections:
1. No Baking involved in true artichoke balls. Forget the baking all together.
2. Panko crumbs????? What, no self respecting N’alwns girl even has panko in their house. Must use PROGRESSO SEASONED BREAD CRUMBS. I suspect the seasoning you are missing is simply salt!
3. 2 eggs are plenty for your doubled recipe.
4. Pepper flake is the heat used in da Irish Channel in the ‘70’s when these balls hit the party scene. Use plenny if u like it hot.
5. 8 toes of garlic??? Well, I guess if you don’t want too many kisses. Certainly don’t double it. I think this is an error in the book. The recipe from my mammaw said 3 toes.
6. It looks like you prepared the mixture ok. Roll mixture into balls and roll them in finely grated parmesan cheese. The ladies in the ‘70’s used the green can but I grate from fresh. NO MORE BREADING HERE. PARM CHEESE ONLY.
7. Turn the oven OFF. No self respecting Yatt would bake artichoke balls. Unless they were a wimp!!! Just chill and serve.
Well, after your tips, maybe I’ll give them another try next year!
I am super intrigued that they call them garlic toes – that’s the German word for it! (Knoblauchzehen)
They were bland even with all that garlic??