Artichoke Cakes with Cajun Rémoulade

Artichoke Cakes with Cajun Rémoulade

Oxmoor House APRIL 2004

  • Yield: About 2 dozen


  • 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


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.


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Artichoke Cakes with Cajun Rémoulade Recipe