Vegan Artichoke Cakes with Homemade Tartar Sauce

• Meat

  • 1 cup Artichoke quarters or hearts, canned

• Produce

  • 1/4 cup Celery
  • 1 tbsp Italian parsley
  • 1 1/2 tsp Pimento
  • 1 tbsp Reserved juice from the artichokes
  • 2 tbsp Shallots or green onions

• Condiments

  • 1 1/2 tsp Capers
  • 1 tbsp Dill pickles
  • 1 1/2 tsp Lemon juice
  • 1/2 tsp Mustard, grainy
  • 1/4 cup Vegan mayonnaise

• Baking & Spices

  • 3/4 tsp Old bay seasoning
  • 1/8 tsp Pepper
  • 1/8 tsp Salt
  • 1 Pinch Salt and pepper
  • 1 1/2 tsp Sugar

• Oils & Vinegars

  • 1 Oil
  • 1 1/2 tsp White wine vinegar

• Snacks

  • 1/2 cup Ritz crackers

Found on theveglife.com

Ingredients

• OIL FOR COOKING
• *
• FOR THE ARTICHOKE CAKES:
• 1 C canned Artichoke Quarters or Hearts, finely chopped (reserve juice)
• 2 Tbl finely chopped Shallots or Green Onions (Scallions)
• 1/4 C finely chopped Celery
• 1 Tbl of the reserved juice from the Artichokes
• 1/2 C Ritz Crackers, crushed into small pieces
• 1-1/2 tsp Lemon Juice
• 1-1/2 tsp Sugar
• 3/4 tsp Old Bay Seasoning
• 1/8 tsp Salt
• 1/8 tsp Pepper
• 1-1/2 tsp Pimento
• 1 Tbl freshly chopped Italian Parsley
• *
• FOR THE TARTAR SAUCE:
• 1/4 C Vegan Mayonnaise
• 1 Tbl Dill Pickles, finely chopped
• 1-1/2 tsp White Wine Vinegar
• 1-1/2 tsp Capers,chopped
• 1/2 tsp Grainy Mustard
• Pinch of salt and pepper

Directions

• Combine all of the ingredients for the artichoke cakes. Set aside.
• Preheat a skillet on medium high heat.
• While the pan is heating, combine all of the ingredients for the tartar sauce. Set aside.
• Add about 1 Tbl of oil to the hot pan.
• Create the patties (I used an ice cream scoop to help keep them consistent in size), pressing firmly and then forming into shape.
• Its important not to flip until they are golden on the first side. They will still be fragile at this point, so take care when turning.
• Drain on paper towel. They will set up as they cool.
• Serve with the prepared tartar sauce and a squeeze of fresh lemon.