Heat a nonstick skillet over medium heat. Add the chopped spinach (no oil needed if pan is nonstick) and cook, stirring, until wilted, about 1–2 minutes. Remove to a bowl and let cool slightly, then squeeze out excess moisture with a clean towel or paper towel. Finely chop again if large pieces remain.

Prepare artichokes

Drain canned artichoke hearts well and pat dry. Finely chop them into small pieces so they distribute evenly in the rice balls.

Make Rice Ball Mixture

In a large mixing bowl combine the 3 cups cooked rice, chopped wilted spinach, chopped artichoke hearts, 3 tbs grated Parmesan, and 2 tbs softened cream cheese. The cream cheese helps bind; if rice is very dry you can add another teaspoon.

Add the beaten egg, 1 tsp minced garlic, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp lemon zest. Stir thoroughly with a spatula or use clean hands to mix until uniformly combined. The mixture should hold together when pressed. If too loose, add up to 2 tbs additional grated Parmesan or chill 15 minutes to firm up.

Taste and adjust seasoning (small taste, careful with raw egg — you can cook a tiny pinch in a microwave for safety). If mixture is too wet, add a tablespoon more panko or grated cheese.

Shape and Coat

Prepare three shallow bowls: one with 1 tbs flour, one with the additional beaten egg, and one with 1 cup panko breadcrumbs.

Portion the rice mixture into 8–12 balls (depending on preferred size). For the menu listing “(3)” you may form 3 larger balls — about 3/4 to 1 cup rice mixture each — or make 8 smaller bites. Press each portion firmly into a compact, round ball with slightly damp hands to prevent sticking.

Dredge each ball first in flour, shake off excess, dip in beaten egg, then roll in panko until evenly coated. Place on a tray while you finish coating all balls.

Cook (Choose Frying or Baking)

Shallow Frying (recommended for crisp exterior)

Heat 2–3 tbs oil in a large skillet over medium heat until shimmering. Add rice balls (don’t overcrowd) and cook 3–4 minutes per side, turning gently with a spatula or tongs, until golden brown and crisp on all sides and heated through (internal temp ~165°F/74°C). Transfer to a paper-towel–lined plate to drain. If making larger balls, reduce heat slightly and cook a few minutes longer to ensure heated through without burning crust.

Baking (lighter option)

Preheat oven to 400°F (200°C). Lightly spray a baking sheet with nonstick spray or brush with oil. Place coated rice balls on the sheet spaced apart and lightly spray the tops with cooking spray. Bake 18–22 minutes, turning once halfway, until golden and crisp. For extra color, switch oven to broil for 1–2 minutes while watching closely.

Optional Sauce and Serve

To make a quick sauce, stir together 1 tbs Greek yogurt or sour cream, 1 tsp lemon juice, 1 tsp minced fresh parsley or dill, 1/4 tsp salt and a pinch of black pepper. Adjust to taste.

Serve the rice balls warm with the sauce on the side or drizzled lightly. Garnish with extra grated Parmesan and a sprinkle of chopped parsley if desired.

Leftovers: store cooled rice balls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–12 minutes to regain crispness, or air-fry at 350°F (175°C) for 6–8 minutes.