Crunchy, soft, moist and tender, these delicious artichoke cakes are quick and easy to make. Very light, and low in calories, I highly recommend this as a snack or starter!

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Crunchy Artichoke Cake

5-6 cakes

Preparation 5 minutes - Cooking time 8 minutes

INGREDIENTS

Vegetables

1 celery stalk

1 shallot

1½ tbsp juice from the artichoke

250g artichoke hearts or quarters (canned or frozen)

1tbsp lemon juice

50g red bell pepper (optional)

1 tbsp parsley

Condiments

1 tsp brown sugar

½  tsp salt

¼ tsp pepper

¼  tsp chili powder

¾ tsp old bay seasoning

Other

80g crakers

1 tbsp olive oil

PREPARATION

For frozen artichoke place the artichokes in a large bowl and place the bowl in the refrigerator overnight, or on the counter to thaw them faster. Drain, and keep the juice
For canned artichoke drain and keep the juice

Start by finely chop the artichoke, celery, shallot, red bell pepper (optional), parsley and crush the crackers to mix them all together

Add artichoke juice, lemon juice, and all the condiments and combine

With your hands, shape into patties of desired size

Add 1 tbsp olive oil in a hot pan

Cook over medium heat on one side without flipping for about 4 minutes or until golden

Carefully flip the patties for 4 more minutes or until golden

Drain on paper towel, and serve warm over a green salad.

click here to print or download

Here are some pictures.

Send me pictures and feedback if you try it, enjoy.

Love, 

Joanna 

Pictures with and without red bell pepper. I personally like it better without, but from time to time, it gives a nice twist to the recipe.