Artichoke Cakes

Next to seafood, I'd have to say that artichokes are one of my favorite foods. It's interesting to me that they are because I never had an artichoke until I was about 30 years old! My family didn't grow up eating them in the 70's and 80's - partly I'm sure because we were in a tiny little town in the heartland of America where we were more likely to have roast and potatoes or steak or fries at every meal. Our little hometown grocers didn't even carry artichokes! But they are so much easier to find these days (even in itty bitty hometowns in the Midwest!) and I fell in love.

Here is a different recipe; artichoke cakes. This one was sent to me in an email of recipes that had been forwarded to a thousand before me so maybe you've already got it in your files. If not? Add it! Yum!

Artichoke Cakes

3-14-oz cans of artichoke hearts, drained and chopped

2 large eggs, lightly beaten

2 Tbs chopped green onions

1/2 cup chopped red pepper

1 cup of soft bread crumbs, lightly packed ( used panko)

3/4 cup mayonnaise ( used low fat)

1/4 cup whipping cream ( used low fat milk) Can't say that it did anything to help the recipe?

2 Tbs fresh lemon juice

2 tsp dijon mustard

1 tsp salt ( did not use) used garlic powder

1 tsp worcestershire sauce

Place artichokes, eggs and the next 3 ingredients in a small bowl. Combine the mayonnaise and the next 5 ingredients in another bowl and mix well. Add to the artichoke mixture and mix well again. Cover and chill for at least 2 hours.

Lightly oil a non stick frying pan and pat the mixture into 1-1/2" balls place in the skillet and flatten slightly. Fry for 2 to 2 -1/2 minutes per side to brown and crisp, then bake the oven at 400 degrees for about 8-10 minutes.

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