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Artichoke Cakes

Thursday, March 6, 2014


  • 4 tablespoons mayonnaise
  • 2 tablespoon Dijon mustard
  • 3 teaspoon Creole seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 stalk celery, minced
  • 2 tablespoons finely chopped green onion
  • 2 cans artichoke hearts
  • 2 cups fresh fine breadcrumbs (unseasoned)
  • canola oil
  • 1 lemon cut into 4 wedges


Refresh the artichoke hearts by boiling them in a small pot of salted water for 5 minutes. When they are done drain the hot water and rinse. Add cool water to pot and let sit for fifteen minutes.

Combine mayonnaise, mustard, celery, creole seasoning, black pepper and onion in a medium bowl.

Put 1/2 cup breadcrumbs on a plate; set aside.

Gently squeeze artichoke hearts to get out as much liquid as you can and shred, then put into a bowl. With a spatula or wooden spoon, fold into mayonnaise mixture. Add 1-1/2 cup of the breadcrumbs and stir just until blended. Shape into 6 portions, pressing well to hold the ingredients together. Press each side gently into the reserved breadcrumbs on the plate, then press into well-oiled muffin tin. Cover and chill for 1 to 2 hours.

Preheat oven to 450°F. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.

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