Artichoke Cakes with Cajun Rémoulade

Ingredients

• 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

Preparation

1. 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.
2. 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.
3. 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.
4. Bake at 400° for 10 to 12 minutes or until done. Serve with Cajun Rémoulade.