Grilled Artichoke Potato Cake

This dish makes for a really tasty hors d’oeuvre or use the potato cake as a starch with a grilled steak or pork chop, the fennel mustard will sure to please.

Recipe Information


Ingredients for the Cake:
8 Ocean Mist Baby Artichokes, cooked and cut into small wedges (See video: How to Prepare & Cook Baby Artichokes for a variety of cooking methods)
1-½ pound Yukon Gold Potatoes
4 egg yolks
3 oz. Parmesan cheese
1 bunch Green Onions, chopped
2 Tbsp. Italian Parsley leaves rough chopped
fresh black pepper & kosher salt
Ingredients for the Relish:
2 large bulbs of Fennel
½ of a Yellow Onion
2 Garlic cloves, chopped
1 Red Bell Pepper
½ cup whole grain mustard
½ cup dijon mustard
½ cup Green Onions, shredded
pinch cumin, toasted and ground
½ cup extra virgin olive oil
salt and pepper


Method for the Cake:

  1. Wash the Potatoes, cut into even pieces and cook in salted boiling water, drain when cooked
  2. Using the paddle attachment of a table top mixer or a strong arm and a potato masher, combine the hot Potatoes with the remaining ingredients, mix on slow until well combined, do not over-mix. Taste and correct seasoning as needed.
  3. While the mixture is still warm, using a large ice cream scoop, spoon out the mixture onto parchment paper, cool then cover for 2 hours.

Method for the Relish:

  1. Cut the Fennel in half & cut a “V” out of the core. Rub the Fennel and Bell Pepper with olive oil and roast on a medium grill for about 20 minutes until the Fennel softens and becomes slightly translucent. The Bell Pepper should become harred, peel and de-seed. Roughly chop the Fennel and Bell Pepper, combine with the rest of the ingredients. Season with salt and pepper


  1. Using a heavy skillet, cook the Potato cake with olive oil until brown and crispy on both sides about 8 minutes
  2. Simply top with a spoon of relish


See other great Artichoke recipes, chef videos, and more.

Recipe Reviews

No reviews for this recipe yet. Be the first!
Submit your review
Select a rating