16 oz Marinated artichoke hearts;
- drained
1/3 c Celery; minced
1/3 c Yellow onion; minced
2 Green onions; green and
- white part; minced
1 tb Fresh thyme; minced
1 tb Fresh oregano; minced
1/2 ts Anchovy paste
1 pn Cayenne pepper
1/4 ts Black pepper; freshly ground
1 ts Garlic powder
2 tb Anaheim chile (1); minced
1 ts Dijon mustard
6 dr Tabasco
1/4 ts Celery salt
1/4 c Imported Romano cheese
1/2 ts Lime juice
1 ts Worcestershire sauce
1/4 ts Hot pepper vinegar
1/2 ts Dried cilantro; crumbled
1 Egg; beaten to blend
2 1/2 c Fresh Italian breadcrumbs;
- divided
1/4 c Butter; divided in two
2 ts Sesame oil; divided
MMMMM-------------------LEMON CAPER MAYONNAISE------------------------
1/2 c Mayonnaise
1 ts Lemon zest; freshly grated
1 ts Fresh lemon juice
1 1/2 ts Capers; drained and chopped
1 dr Tabasco
1 pn White pepper
Cut drained artichoke hearts into quarters and add to food processor
bowl with chopping blade. Pulse 3 or 4 times until finely chopped but
not minced, scraping down sides if necessary. Add to large bowl with
celery, onion, green onion, and anchovy paste and mix well. Add
thyme, oregano, cayenne, black pepper, garlic powder, Anaheim chile
pepper, Dijon mustard, Tabasco, celery salt, cilantro,
Worcestershire, hot pepper vinegar, and lime juice. Mix well. Add
Romano cheese and mix well. Add beaten egg and mix in well.
Add 1/2 to 1 cup fresh breadcrumbs until mixture is well bound but not
dry--just enough bread crumbs to allow you to make mixture into
patties. Using approximately 1/2 cup of artichoke mixture, make
approximately 8 patties, or more if you like. After patties are made,
press into fresh bread crumbs, coating each side well. Use your hands
to reshape into patty shape if necessarily. Chill for at least 1 hour
on plate covered with plastic wrap.
Melt half of the butter in heavy large skillet over medium to
medium-high heat. Add half of the sesame oil to butter. Add 4 patties
and cook until golden brown, about 4 minutes per side. Turn gently
with spatula so they don't break. Remove to ovenproof plate or baking
sheet and keep warm in warm oven (200°F). Cook remaining four
patties, using remaining butter, and sesame oil.
Serve two to a plate, with a dollop of cold or room temperature Lemon
Caper Mayonnaise. Garnish with sprig of fresh dill, oregano or thyme,
and a thin, curled lemon slice.
