Artichoke Cakes with Cajun Rémoulade

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 

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. 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.

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. 
Bake at 400° for 10 to 12 minutes or until done. 
Serve with Cajun Rémoulade. 

Yield: about 2 dozen 

Cajun Rémoulade  

This recipe goes with Artichoke Cakes with Cajun Rémoulade 

1/2 cup chopped celery 
1/2 cup chopped green onions 
2 tablespoons chopped fresh parsley 
2 garlic cloves, chopped 
1 cup mayonnaise 
1 tablespoon paprika 
2 tablespoons capers 
2 tablespoons prepared horseradish 
1 tablespoon Dijon mustard 
1 tablespoon ketchup 
1 tablespoon fresh lemon juice 
1 tablespoon Worcestershire sauce 
1 tablespoon cider vinegar 
1 tablespoon hot sauce 
1/2 teaspoon salt 

Pulse first 4 ingredients in a food processor until coarsely chopped; 
drain well. Add remaining ingredients; pulse 3 or 4 times, stopping to 
scrape down sides. 

Yield: 2 cups