Artichoke Cakes with Cajun Remoulade

These are similar in style to crab cakes, with the flavor of artichoke taking center stage. They might sound elaborate but they are really pretty easy to make.

Artichoke Cakes

3 (13.75 oz) cans of artichoke hearts, drained and minced (or pulsed in food processor briefly to minced consistensy)
2 large eggs, lightly beaten
1/2 cup of chopped roasted red pepper (jarred is fine)
2 tbls of chopped onion or green onion
1 cup, lightly packed of soft bread crumbs, plus extra in case they are needed
2/3 cup mayonaise
1/4 cup of cream or milk
2 tbls of fresh lemon juice
2 tsp of dijon mustard
1 tsp salt
1 tsp of soy sauce or tamari
oil for cooking, olive oil, or other vegetable oil

Squeeze liquid from minced artichokes in a clean kitchen towel or paper towels until just slightly moist. Place artichokes in a med bowl. Add eggs, pepper, and onion. Combine mayonaise and remaining ingredients in another bowl. Gently fold into the artichoke mixture. Cover and chill at least two hours or overnight. This allows the flavors to blend and the cakes to stay together better.

Heat a large lightly oiled skillet over medium high heat. Lightly oil a baking sheet (or two if you are making them all) and keep nearby. Heat oven to 400 degrees. Scoop artichoke mixture into 1 1/2 inch balls, if they are not keeping together, you can add some more bread crumbs to the mixture, a couple of tablespoons at a time. Place 4 at a time in skillet, flattening slightly with spatula ( if you put more in the skillet you will have a hard time turning them without mushing them). Cook about 2 minutes on each side until golden and slightly set. Transfer to the baking sheet. Bake for 10-12 minutes. Serve with cajun remoulade (below). Makes about 2 dozen cakes. You can refrigerate the mix for a day or so more and get two meals out of it.

Cajun Remoulade

1/2 cup chopped celery
1/2 cup chopped onions, shallots, or green onions
2 tbs chopped fresh parsley
2 garlic cloves, minced or pressed
3/4 cup mayonaise
1 tblsp paprika
2 tblsp capers chopped
2 tblsp prepared horseradish or 1 tblsp grated fresh (this can be left out and it's still very good)
1 tblsp Dijon mustard
1 tblsp ketchup or tomato paste
1 tblsp fresh lemon juice
1 tblsp soy sauce or tamari
1 tblsp cider vinegar
1 tblsp hot sauce or 1/4 tsp cayenne pepper or to taste
1/2 tsp salt

Finely chop the celery, onions, and parsley, or pulse in food processor until coarsely chopped. Drain in a strainer (Or else it will make everything soupy). Combine with remaining ingredients. Cover and chill at least an hour or for up to 5 days.