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Crispy Artichoke Cakes With Herb Aioli

Great for parties, these will become your favorite new munchie snack!

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Courtesy of Elise McDonough
This feature has been published in High Times magazine. Subscribe right here.

This simple appetizer will kick off any meal with a pleasing combination of a crunchy exterior and a soft, succulent interior, paired with an herbaceous medicated aioli. The cannabis flavor works nicely with the basil in the rich aioli, heightening flavors while also getting you high!

Using a cannabis-infused sauce as an accompaniment to any meal gives you flexibility in planning, since anyone who doesn’t want to get baked can simply lay off the sauce. Similar to crab cakes, these crispy fritters use canned artichokes instead of shellfish, making this a wonderful vegetarian meal. This recipe yields about 30 small cakes. — Created by Gabriel Reeves and Elise McDonough

INGREDIENTS

Cakes:

1 40-oz. can of artichoke hearts, drained and finely chopped

2-3 beaten eggs

4 oz. diced jalapeño peppers

3 tbsp. finely sliced green onions

8 oz. Italian-style breadcrumbs

6 oz. mayonnaise

4 oz. heavy whipping cream

Juice and zest of 1 lemon

1 tbsp. Dijon mustard

1 tsp. kosher salt

1 tbsp. Worcestershire sauce

Aioli:

¼ cup basil leaves, torn

3 garlic cloves, minced

2 egg yolks (use organic or pasteurized eggs)

1 tbsp. lemon juice

½ tsp. salt

¼ cup cannabis-infused olive oil

½ cup olive oil

DIRECTIONS

Preheat oven to 400ºF. Combine chopped and drained artichoke hearts with beaten eggs in a large bowl. Add jalapeño peppers, green onions, and breadcrumbs. Fold to combine until well mixed.

In a separate small bowl, whisk together the rest of the cake ingredients and add to the artichoke mixture. Fold to combine and chill for at least 90 minutes or overnight.

After chilling mixture thoroughly, scoop into 1½-inch balls and fry in a well-oiled skillet over medium heat for two minutes per side. Flatten them slightly as they cook. Once they are golden brown and crispy, place them on a greased baking sheet and bake for 10 minutes at 400ºF.

While the cakes are baking, make the aioli. Place the basil, garlic, egg yolks, lemon juice and salt in a food processor, and pulse once or twice to roughly combine. Then, with the processor running, slowly pour in the cannabis-infused oil and the regular oil in a thin, steady stream. When a cohesive sauce forms, turn off the processor and scrape the sides before processing again for about one minute.

Serve the cakes hot with the cannabis-infused aioli over mixed greens.

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