Take care while forming the balls that they are tight so they don’t fall apart in the pan. We like to dip our hands in water as we roll them to make them nice and smooth. The breadcrumbs and eggs also help hold the mixture together.
Mix artichoke heart with top and top with apricot and dill. Serve cold or at room temperature.
01 Sunchoke Salad with Raisins
02 Fall Squash Stew
03 Steamed Okra with Tiger Bite Sauce