Artichoke Cake

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. 🙂

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Ingredients

• 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

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Directions

• 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.