Artichoke Cakes with Cajun Remoulade |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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 |
Directions:
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.
|
|