Artichoke Cakes with Cajun Rémoulade

Made this as directed except halved the recipe. As other reviewers mentioned, the cakes were very wet and didn't hold together well. If I make this again, I will add more breadcrumbs.
The flavor could be there, but mostly all I tasted were the artichokes. It does need some tweaking to make this good enough to make again. Garlic and Parmesan perhaps? I definitely do recommend the dash of Sriracha or Tabasco.

I was very anxious to try these since the recipe my aunt had was in her head so died with her. I read the previous reviews and took the advice. Made sure the artichokes were dry, then I added one extra egg. Added eggs after lightly beating them. I used regular breadcrumbs thinking that the eggs and drier crumbs would bind nicely. Being aware of frying pan problems I used a fish turner when flipping them.(or use two spatulas - one on bottom and one on top to hold them secure) Worked great.

They cane out very good and will make them often. I will add a couple dashes of hot pepper sauce (Tabasco) to give them a little kick -- like my dear aunt did.

Thank you 

It is very time consuming to make but I really love this recipe!!

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.