I started making these artichoke cakes a couple of years ago and they are still in the weeknight dinner recipes. It only takes about 20 minutes to make and they are yummy! I wanted to share this recipe because I know how hard it is to get tasty and quick recipes.
My husband like to call these artichoke cakes as “artichoke-crab cakes” just because it tastes similar to a crab cake. However, these cakes are vegan and gluten-free friendly. I like how the almond flour gives a golden and crispy texture in the outside, that makes them irresistible.
I like to eat them with salad, but my husband likes to eat them as a side with some grilled chicken or any other kind of meat. I think these artichoke cakes go well with tartar, spicy mayo, or just sriracha. You can make about 6 artichoke cakes with this recipe, and they work great as a leftover. So no worries if 6 artichoke cakes are too many, you can take them the next day to work and eat them at lunch. 🙂
4 Tbs of Green Onion (Chopped)
1/2 Cup of Celery (Chopped)
3 Tbs of Red Bell Pepper (Chopped)
2 Cans of Artichoke Hearts (Keep the liquid)
2 Tbs of The Liquid from the Artichoke Hearts’s Can
3 Tsp of Fresh Lemon juice
2 Tsp of Basil Leaf
2 Tbs of Parsley Flakes
3 Tsp of Sugar
1/4 Tsp of Pepper
1/4 Tsp of Salt (Or to taste)
2 cups of Almond Flour
- In a large bowl combine all the ingredients. Make sure that the leaves of the artichoke hearts are loose.
- Form about 6 artichoke cakes with your hands.
- In medium cooking pan, add oil and pan fry each artichoke cake until golden.