MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Artichoke Cakes With Lemon Caper Mayonnaise
 Categories: Appetizers
      Yield: 4 Servings
 
     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.
  
  Lemon Caper Mayonnaise:
  
  Mix all ingredients in small bowl. Chill.
  
  Can be prepared 2 days ahead.
  
  Recipe by Michelle M. Bass
 
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