Artichoke Cakes with Citrus Aioli

July 23, 2020

Longtime readers of this blog might know that artichokes are one of my favorite foods. If they are on a menu, I always order them and I love having a stash in my pantry for salads, pasta, omelettes, pizza, and especially this soup. All delicious, right?

When I was brainstorming for the food column of Coastal Design Magazine’s Spring issue, (RIP, thanks to COVID), I knew I wanted to use them in a recipe.  I remembered seeing a recipe that swapped out artichokes for crab in a cake form, so I recipe tested. I knew I had a winner when I made a few to taste and immediately needed to fry out a new batch. The extras sat in a bowl in my fridge and called out to me the rest of the day. These are seriously crave-worthy. My family got to enjoy the next few rounds and they loved them too. (The lovely photographer for Coastal Design Kindra Clineff made them at her house and shot these pics just as we all shut down so they are recipe tested by her as well and she loved them).

They are lovely. They work as an appetizer, a side dish, on a salad. You can use fresh artichokes but canned are easier. I love that this recipe uses pantry staples too. And the (super easy) citrus aioli is HEAVEN. I came up with this sauce after we ate at one of our favorite restaurants and they served their fries with citrus aioli. We ordered a second ramekin. So basically, make extra and make some oven fries. 🙂

If we were still having summer parties I would tell you these need to be on your menu. But alas we are mostly cooking for our quarenteams aren’t we?  Whoever you make these for will feel very lucky, I promise.

Happy Eating! xoxo Katie

Artichoke Cakes with Citrus Aioli

3 cups artichoke hearts, chopped, fresh or canned

2 large eggs, lightly beaten

1 cup breadcrumbs

½ c. red pepper

½ cup sliced green onions

1 garlic clove, minced

¾ cup mayonnaise

¼ cup heavy cream

2 Tablespoons lemon juice

2 teaspoons Dijon mustard

1 t. salt

1 t. Worcestershire sauce

2-4 Tablespoons olive oil


Drain artichokes and squeeze them with a towel to removed excess moisture. Put into a bowl and add eggs, breadcrumbs, peppers and onions. In a separate bowl, mix mayonnaise, heavy cream, lemon juice, Dijon, salt and Worcestershire sauce. Add to artichoke mixture and stir to combine. Cover and chill for 2 hours. On a large skillet over medium heat, add a tablespoon of olive oil and heat until it shimmers. Spoon out artichoke mixture into hand and form about a 2 inch ball, then press flat. Cook 2 ½ -3 minutes per side until slightly golden and set. Transfer to a lightly greased baking sheet. Bake at 400 degrees for 10-12 minutes. Serve with Citrus Aioli (recipe follows). Makes 20-24 cakes.

For the Citrus Aioli:

1 clove of garlic

Pinch of salt

½ cup mayonnaise

1 lemon, zested

2 T. lemon juice

Freshly ground pepper

Directions: With the side of a knife, mash salt into garlic clove across a cutting board, or in a mortal and pestle. Place into a bowl and add mayonnaise, lemon zest, lemon juice, and pepper. Stir to combine and serve with artichoke cakes

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