Cajun Artichoke Balls
1 6-ounce jar marinated artichoke hearts, drained and finely chopped (reserve marinade)
1 14-ounce can artichoke hearts, packed in water, drained and finely chopped
1 T. garlic juice
1 T. Worcestershire sauce
1/2 t. liquid smoke
1/2 t. Tabasco
1 1/2 C. 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°F. preheated oven 7 to 10 minutes. Serve immediately. Can be refrigerated for up to one week.