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Greek   -   Artichoke Cocktail Balls   adapted from The Regional Cuisine of Greece by St Pauls Church

  • 3 Cans Artichoke Hearts -- chopped
  • 3 Medium Eggs
  • Salt And Pepper -- to taste
  • 1 Clove Garlic -- finely chopped
  • 4 Large Scallion -- finely chopped
  • 1/4 Cup Fresh Dill -- finely chopped
  • 1/4 Cup Kefalotiri Cheese -- or romano, grated
  • 1 Cup Fine Bread Crumbs
  • 1 Cup Oil -- for frying
Directions Add eggs, seasonings, scallions and dill to artichokes. Mix well. Shape into balls and roll in bread crumbs. Fry in hot oil until golden brown. Drain on paper towels and serve with Skordalia (Garlic Sauce).
Serves 4
Time to Make 0:00

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