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
1/2 cup chopped celery
1/2 cup chopped green onions
2 Tbs fresh parsley
2 cloves of garlic, chopped
1 cup of mayonnaise
1 Tbs paprika
2 Tbs each, capers, horseraddish
1 Tbs each,dijon mustard, ketchup ,Lemon juice,worcestershire sauce, cider vinegar and hot sauce
1/2 tsp salt( did not use)
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 400F for 10 to 12 minutes or until done. Serve with Cajun Remoulade.
Yield: About 2 dozen
Cajun Remoulade: Process the first 4 ingredients.Drain well and add all remaining ingredients, process again.