Short Description
Savory Artichoke Cakes are a delightful appetizer or light meal option, combining the tender, earthy flavor of artichoke hearts with the richness of Parmesan cheese and the brightness of lemon zest. These pan-fried cakes boast a crispy exterior and a moist, flavorful interior, making them an irresistible addition to any table.
Why You’ll Love This Recipe
- Flavorful and Satisfying: The combination of artichoke hearts, Parmesan, and fresh herbs creates a savory profile that’s both rich and refreshing.
- Crispy Texture: Pan-frying the cakes yields a golden-brown crust that contrasts beautifully with the tender interior.
- Versatile Serving Options: Serve as an appetizer, side dish, or main course, accompanied by your favorite dipping sauce or a fresh salad.
- Easy Preparation: Utilizing canned artichoke hearts simplifies the process, allowing for a quick and straightforward cooking experience.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 can (14 oz) artichoke hearts, drained and finely chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (plain or panko)
- 2 eggs, lightly beaten
- 2 tablespoons mayonnaise
- 1 garlic clove, minced
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- 1/2 teaspoon lemon zest
- Salt and pepper to taste
- Olive oil for frying
- Lemon wedges, for serving
Directions
- Prepare the Mixture: In a large mixing bowl, combine the chopped artichoke hearts, grated Parmesan, breadcrumbs, beaten eggs, mayonnaise, minced garlic, chopped parsley, lemon zest, salt, and pepper. Mix until all ingredients are well incorporated.
- Form the Cakes: Using your hands, shape the mixture into small patties, approximately 2 inches in diameter. Place the formed cakes on a plate or tray.
- Chill: Refrigerate the patties for about 15–20 minutes to help them firm up, which will make them easier to handle during cooking.
- Heat the Oil: In a large skillet, heat a thin layer of olive oil over medium heat until shimmering.
- Cook the Cakes: Carefully place the chilled artichoke cakes into the skillet, ensuring not to overcrowd the pan. Cook for 3–4 minutes on each side, or until golden brown and crispy.
- Drain and Serve: Transfer the cooked cakes to a paper towel-lined plate to drain any excess oil. Garnish with additional chopped parsley and serve with lemon wedges on the side.
Servings and Timing
- Servings: Approximately 4 servings
- Preparation Time: 15 minutesdreamstime.com+2Food Network+2Sip and Feast+2
- Chilling Time: 15–20 minutesThe Guardian
- Cooking Time: 10 minutesFood Network
- Total Time: 40–45 minutes
Variations
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the mixture for a spicier version.
- Cheese Alternatives: Substitute Parmesan with feta or goat cheese for a different flavor profile.
- Herb Variations: Incorporate other fresh herbs like dill, basil, or chives to customize the taste.
- Baking Option: For a lighter version, bake the cakes in a preheated oven at 375°F (190°C) for 15–20 minutes, flipping halfway through, until golden brown.
Storage/Reheating
- Storage: Store any leftover artichoke cakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through and crispy, or in a preheated oven at 350°F (175°C) for about 10 minutes.
- Freezing: Freeze uncooked patties on a baking sheet until solid, then transfer to a freezer-safe bag or container. Cook from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I use fresh artichokes instead of canned?
Yes, but using fresh artichokes requires additional preparation, including trimming, cooking, and removing the choke. Canned artichoke hearts offer convenience and are ready to use.
What dipping sauces pair well with these cakes?
These cakes pair nicely with aioli, tartar sauce, lemon-garlic yogurt sauce, or a simple squeeze of fresh lemon juice.
Can I make the mixture ahead of time?
Yes, you can prepare the mixture and store it covered in the refrigerator for up to 24 hours before shaping and cooking the cakes.
These savory artichoke cakes are crispy on the outside, tender inside, and bursting with bright, zesty flavor. Perfect as an appetizer, snack, or light meal, they combine Parmesan, herbs, and lemon for a Mediterranean-inspired treat that’s both easy and addictive.
