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Crispy Artichoke Cakes with Garlic Lemon Tartar Sauce Recipe








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Crispy Artichoke Cakes with Garlic Lemon Tartar Sauce


Crispy Artichoke Cakes with Garlic Lemon Tartar Sauce

Vegetarian style "crab cakes" made with artichoke hearts.

Crispy Artichoke Cakes with Garlic Lemon Tartar Sauce recipe
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Servings: 2
Total Time: 1 hour 15 minutes
Recipe by: Frankie

Ingredients

  • For the Lemon Tartar Sauce:
  • 1/2 cup mayonnaise
  • 1 medium clove garlic, minced
  • 1 TBSP fresh lemon juice
  • 1/2 tsp finely grated lemon zest
  • 1 baby dill pickle (2 TBSP), finely chopped
  • salt & pepper
  • For the Artichoke Cakes:
  • 2 15-ounce cans of artichoke hearts, drained, rinsed, and finely chopped
  • 1 cup panko breadcrumbs
  • 1 rib of celery, finely chopped
  • 2 green onions, sliced thin
  • 1 tsp fresh lemon juice
  • 1/2 tsp dried parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/8 tsp cayenne pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 TBSP olive oil

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Directions

  1. FOR THE LEMON TARTAR SAUCE:

  2. Mix the all the tartar sauce ingredients together in a small bowl, add salt and pepper to taste. Cover and refrigerate until ready to use.

  3. FOR THE ARTICHOKE CAKES:

  4. Add all the artichoke cake ingredients except the flour and oil to a large mixing bowl and mix thoroughly.

  5. Place the flour in a large shallow dish.

  6. Divide the artichoke mixture into 4 equal size balls. Squeeze the balls to release any excess moisture. Form the balls into patties about 3 1/2 inches in diameter then lightly coat in the flour. Place the patties on a plate, cover and refrigerate for 1 hour to help them stay together and to allow the flavors to meld.

  7. Take the patties out of the fridge. Heat the oil in a large pan over medium-high heat until shimmering.

  8. Add the patties to the pan and cook until well browned, about 3 to 4 minutes per side.

  9. Serve the cakes with the lemon tartar sauce.


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