Artichoke Cakes

main dishes

Jan 4

14oz can marinated artichokes

2 celery stalks

1/4 onion or 1 small shallot

1 small red pepper

Small handful of parsley

1 garlic clove

1 tbsp liquid from artichoke

2 tsp old bay

1/4 chili powder

1/4 tsp dill

1/4 tsp pepper

2 tsp lemon juice

1/4 garbanzo bean flour

butter or oil for frying

Pulse celery, onions (or shallots), pepper, parsley, and garlic in a food processor until they appear finely chopped, not blended. Transfer the mixture to a bowl and add 1 tablespoon of liquid from the artichoke hearts, straining the remainder.
Next, add the canned artichokes to the food processor and pulse a few times until finely chopped, not blended. Combine this with the other ingredients in the bowl.
Incorporate the remaining spices and mix well, adding the garbanzo bean flour last. The mixture should be firm. Optionally, freeze for 15 minutes.
Scoop out the mixture using a 1/4 measuring cup and shape it into balls. Freeze again for an additional 15-20 minutes.
Heat a buttered or oiled pan over medium-high heat, then place the balls in the pan. Fry for 1 minute, then flatten them with a spatula, cooking until both sides are golden brown.

Maple Granola