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Crispy Artichoke Cakes with Garlic Lemon Tartar Sauce

Vegetarian style "crab cakes" made with artichoke hearts.
Crispy Artichoke Cakes with Garlic Lemon Tartar Sauce

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Servings: 2
Total Time: 15 minutes cook & prep, 1 hour inactive
Recipe by: Frankie


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


For the Lemon Tartar Sauce:

1. 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:

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

2. Place the flour in a large shallow dish.

3. 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.

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

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

6. Serve the cakes with the lemon tartar sauce.

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