Artichoke patties, curry rice and lemon sauce

For my birthday, my mother in law and great friend gave me a cooking book from one of my favorite restaurants in Seattle, although some of the recipes are elaborated, I loved this artichoke patties, and they were very easy to make, the best part is that you can even eat them without frying them too; the curry rice and lentils sounded like good side dishes for them

1 can (14 oz) artichoke hearts

1/4 cup plain greek yogurt

1/4 cup mayonnaise

2 cups bread crumbs

1/4 cup diced celery

1/4 cup diced onion

1/2 cup diced red pepper

1 tbsp capers

1 tbsp fresh cilantro

1/4 tsp cayenne pepper

1/2 tsp chili powder

Salt and pepper

Mix all the ingredients in a bowl except 1 cup of bread crumbs that should be reserved for breading the croquettes. Refrigerate for at least an hour.

I used two spoons to shape the patties in little balls, then flat them in the bread crumbs.

Heat pan and about 3 tbsp of olive oil for frying.

Lemon sauce:

2 tbsp unsalted butter

1/4 cup minced chives

1 clove garlic

1 cup heavy cream or half and half

1 tbsp lemon zest

2 tbsp lemon juice

1/2 cup Parmesan cheese

1 cup white wine

First fry onions and garlic on melted butter. Add the wine, and let it reduce at a low boil for about 10 minutes. Incorporate the half and half, let it cook.

Pour the hot sauce into a blender, add the cheese and lemon juice and zest. I like it a little chunky, so I didn't drain it like the book suggested.

I pour it on top of the artichoke patties and rice. It was delicious.

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