Artichoke Cakes with Remoulade Sauce

When I was a little girl, my Mom would cook whole artichokes and serve them with butter.  I thought that this was the epitome of fancy and sophistication.  It was like the classiest thing I ever imagined in my adolescent mind. I became totally obsessed with artichokes and have loved them for years.  Now,  I would probably never gather artichoke hearts from fresh artichokes for this recipe (way, way too much work), but I will buy a jar or can of them to satisfy my need to put them in almost every salad and pasta recipe I make.

I think that these artichoke cakes (like crab cakes but with artichoke hearts) are one of the very best ways to make sure that you eat your veggies.  Served with a delicious Cajun Remoulade sauce-they definitely are easy to indulge in.

Yield: about 2 dozen

Artichoke Cakes with Remoulade Sauce

prep time: 2 hours and 20 mins (includes chilling) cook time: 20 mins total time: 2 hours and 40 mins


For the artichoke cakes:
  • 3 (14-ounce) cans artichoke hearts
  • 2 large eggs, lightly beaten
  • 1 cup breadcrumbs
  • 1/2 cup red bell pepper, diced
  • 3/4 cup mayonnaise
  • 1/4 cup heavy cream
  • 2 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Cajun seasoning (I used Tony's)
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup olive oil, divided


To make the artichoke cakes:
  1. Drain artichoke hearts and then squeeze excess liquids to make sure artichokes are dry.  Roughly chop the artichokes. 
  2. Place the artichokes in a bowl, add the eggs and the next 3 ingredients.
  3. Combine the mayonnaise and the next 5 ingredients in a separate bowl and stir well.  
  4. Add the mayonnaise mixture to the artichoke mixture.  Stir gently until thoroughly combined.  Cover and chill for at least 2 hours.
  5. Place a large, nonstick skillet over medium-high heat with 2 tablespoon oil.  Once the oil is heated, scoop the artichoke mixture into 2 inch balls and flatten slightly.  
  6. Cook 2 to 2 1/2 minutes on each side until golden brown and slightly set.  Transfer to a lightly greased baking sheet.
  7. Bake at 400 degrees for 10 to 12 minutes or until done.  Serve with Remoulade sauce.




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