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.
I would not make this recipe again as it is. There is something wrong with it. It is a mess even after chilling the required time. The cakes won't "set", even in the oven. I noticed that the previous reviewer added more eggs and breadcrumbs to get them to set.
I think the idea for the recipe is a great one, but it definitely needs more breadcrumbs, and needs more seasoning. Very bland.
This recipe tastes really good but it does not bind together when in the frying pan. I had to add two more eggs, as well as some more bread crumbs to keep the patties together. Once they come out of the oven, they seemed fine, but the pre-frying was a mess of patties coming apart when flipped and removing them from the pan.It might be better if the artichokes were cut finely so they bind better.
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