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
DIRECTIONS
FOR THE LEMON TARTAR SAUCE:
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.
FOR THE ARTICHOKE CAKES:
Add all the artichoke cake ingredients except the flour and oil to a large mixing bowl and mix thoroughly.
Place the flour in a large shallow dish.
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.
Take the patties out of the fridge. Heat the oil in a large pan over medium-high heat until shimmering.
Add the patties to the pan and cook until well browned, about 3 to 4 minutes per side.
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