I adapted this recipe for Pan Fried Artichoke Cakes from Buffalo Wyoming’s Piezano menu. They are composed of a colorful mixture of marinated artichoke hearts, caramelized red onions, fire roasted bell peppers, scallions, panko, Parmesan, and seasonings that are then pan sautéed until golden brown and sun-dried tomato lemon aioli sauce making them as colorful as they are tasty!
DIPPING SAUCE
1/2 cup Duke’s mayonnaise
1 medium clove garlic, FINELY minced
1 tablespoon FRESH lemon juice
1/2 teaspoon FINELY grated lemon zest
2 tablespoons FINELY diced sun dried tomatoes
FRESH ground sea salt and black pepper
- Mix the all the sauce ingredients together in a small bowl, add salt and pepper to taste.
- Cover and refrigerate until ready to use.
ARTICHOKE CAKES yields 10 cakes
2 15-ounce jars of marinated artichoke hearts, drained, rinsed, and FINELY chopped
1 1/2 cups panko breadcrumbs
FIRE ROASTED red bell pepper, FINELY diced
1 rib of celery, FINELY chopped
1/4 cup FINELY diced red onion
2 green onions, sliced thin
1 teaspoon fresh lemon juice
1/2 teaspoon dried parsley
FRESH ground sea salt and black pepper
1/4 teaspoon teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
2 LARGE eggs, lightly beaten
- Combine all the ingredients in a large mixing bowl, mixing thoroughly.
1/2 cup all-purpose flour
1 tablespoon avocado oil
- Place the flour in a large shallow dish.
- Divide the artichoke mixture into 4 equal size balls.
- Squeeze the balls to release any excess moisture.
- Form the balls into patties about 2 1/2 inches in diameter.
- Lightly dredge in the flour.
- Place the patties on a plate, cover and freeze for 1/2 hour to help them stay together and to allow the flavors to meld.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Add the patties to the pan and cook until well browned, about 3 to 4 minutes per side.
- Serve the cakes with the dipping sauce.
CREAMY SUN DRIED TOMATO PARMESAN CHICKEN