Artichoke Cakes with Cajun Rémoulade
3 (14-ounce) cans artichoke hearts, drained and chopped
2 large eggs, lightly beaten
1/2 cup chopped red bell pepper
2 tablespoons chopped green onions
1 cup soft breadcrumbs, lightly packed
3/4 cup mayonnaise
1/4 cup whipping cream
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon Worcestershire sauce
Cajun Remoulade*
Cajun Rémoulade*
1/2 cup chopped celery
1/2 cup chopped green onions
2 tablespoons chopped fresh parsley
2 garlic cloves, chopped
1 cup mayonnaise
1 tablespoon paprika
2 tablespoons capers
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1 tablespoon ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon hot sauce
1/2 teaspoon salt
.
Pulse first 4 ingredients in a food processor until coarsely chopped; drain
well. Add remaining ingredients; pulse 3 or 4 times, stopping to scrape down
sides.
Yield 2 cups
Squeeze liquid from artichokes, using paper towels, until artichokes are
just slightly moist.
Place artichokes in a medium bowl. Add eggs and next 3 ingredients. Combine
mayonnaise and next 5 ingredients in a separate bowl; stir well. Add
mayonnaise mixture to artichoke mixture; stir gently until thoroughly
combined. Cover and chill at least 2 hours.
Place a large, lightly oiled nonstick skillet over medium-high heat. Scoop
artichoke mixture into 1 1/2-inch balls; place in skillet, and flatten
slightly. Cook 2 to 2 1/2 minutes on each side or until golden and slightly
set.
Transfer to a lightly greased baking sheet. Bake at 400° for 10 to 12
minutes or until done. Serve with Cajun Rémoulade.
Yield about 2 dozen
Coastal Living