With artichoke hearts, garlic, and fresh dill, you’ll love these delicious Artichoke Vegeta-Balls! Great over a vegan Alfredo with spaghetti squash or gluten-free pasta, on top of salad, or even as a snack dipped into my Cucumber & Lemon Aioli! Ready in under an hour, these are a must try!

I can’t remember what I was eating when I thought of this, but it was definitely something with artichokes. The flavors started rolling over my tongue, and I became very excited! I jotted down some notes and tucked it away for later.

To come up with this formula, I kind of meshed together two recipes I often make. One being Roasted Garlic & Artichoke Burgers by Connoisseurus Veg, and the other being Broccoli Balls by Vegan Richa. I didn’t quite follow one or the other, but they both helped with inspiration, as my idol food bloggers often do.

Making these was really easy. I started by adding all the ingredients to my food processor and mixing until everything was well incorporated. The mixture could now be formed into balls. I rolled 10 equal sized balls, each about an inch and a half in diameter, and placed them on a baking sheet lined with lightly oiled parchment paper.

The Artichoke Vegeta-Balls baked in the oven at 400 degrees Fahrenheit. After the first 15 minutes, I flipped each ball onto the opposite side. They baked for 15 more minutes, and I changed their position every 5 minutes to brown more of each ball.

Once baked, I like to serve these over a gluten-free pasta with vegan cauliflower Alfredo sauce. As I mentioned above, they are also yummy over salad, or as an hors d’oeuvre with my Cucumber & Lemon Aioli, which I originally created for my recipe of Roasted Garlic Mashed Cauliflower Cakes.

If you make these, I’d love to know what you think! Leave a comment below, or snap a pic and tag me on Instagram, @veggiesattiffanis!

Print Artichoke Vegeta-Balls With artichoke hearts, garlic, and fresh dill, you’ll love these delicious Artichoke Vegeta-Balls! Great over a vegan Alfredo with spaghetti squash or gluten-free pasta, on top of salad, or even as a snack dipped into my Cucumber & Lemon Aioli! Ready in under an hour, these are a must try! Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 10 balls Ingredients 12 oz bag frozen artichoke hearts, defrosted canned would work too but make sure they are in water and not marinated

1 medium shallot, quartered

4 cloves garlic

1/2 cup gluten-free panko, I use Ian's brand If you cannot find gluten-free panko, try regular, gluten-free bread crumbs (ensure vegan & check for other allergies if necessary). If gluten isn't an issue regular panko can be used.

1/4 cup fresh parsley

1 1/2 Tbsp lemon juice

1 Tbsp fresh dill

1/2 Tbsp ground chia seed, mixed with 1 1/2 Tbsp warm water

1/4 tsp sea salt

1/4 tsp black pepper Instructions Using either cheesecloth, or your bare hands, squeeze excess water from artichoke hearts.

Preheat oven to 400° F.

Add all ingredients to food processor. Mix until well incorporated.

Line a baking sheet with parchment paper and spray with cooking oil. Roll artichoke mixture into 10, equal sized balls about 1 1/2 inches in diameter. Once each ball is rolled, place it onto the baking sheet.

Place baking sheet in the oven and set timer to 15 minutes.

After 15 minutes, flip each Vegeta-Ball onto it's opposite side. Place baking sheet back in oven and cook 15 more minutes, flipping balls every 5 minutes to brown on multiple sides.

To serve, place Artichoke Vegeta-Balls onto gluten-free pasta, salad, or serve them as a snack or appetizer with my Cucumber & Lemon Aioli*! Notes *Find the recipe for my Cucumber & Lemon Aioli here

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