Salmon Cakes with Artichoke Tartar Sauce

• 1 small jar artichokes, drained and chopped
• 1 cup mayonnaise
• 2 tablespoons chopped cornichons
• 1 tablespoon chopped capers (rinsed and drained)
• 2 teaspoons Dijon mustard
• Juice of 1/2 lemon
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1/4 cup finely diced celery
• 1/4 cup finely diced red onions
• 1/4 cup finely diced red bell peppers
• 2 tablespoons minced freshly parsley
• Two 14.75-ounce cans boneless, skinless salmon
• 2/3 cup cracker crumbs (I like Ritz)
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg
• Zest of 1 lemon
• Juice of 1/2 lemon

1. For tartar sauce: Combine the artichokes, mayonnaise, cornichons, capers, Dijon and lemon juice in a medium bowl; season with salt and pepper.
2. Refrigerate until ready to use.
3. For the cakes: In a skillet over medium heat, add 1 tablespoon of the oil and saute the celery, onions and bell peppers until tender, 5 to 6 minutes.
4. Stir in the parsley.
5. Transfer the mixture to a large bowl and add the salmon, cracker crumbs, mayonnaise, Dijon, salt, pepper, egg and lemon zest and juice.
6. Mix with your hands until evenly combined.
7. Shape into patties (I use 1/2 cup per patty, making 8).
8. Place on a baking sheet and refrigerate for 20 minutes.
9. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat.
10. Cook the patties (do not overcrowd the pan -- I do 4 at a time) until golden brown, 3 to 4 minutes per side.
11. Add the remaining tablespoon of oil to cook the second batch.
12. Transfer to a serving platter and serve with the tartar sauce.

artichokes, mayonnaise, cornichons, capers, mustard, lemon, kosher salt, olive oil, celery, red onions, red bell peppers, parsley, salmon, cracker crumbs, mayonnaise, mustard, kosher salt, freshly ground black pepper, egg, lemon, lemon

Taken from www.foodnetwork.com/recipes/katie-lee/salmon-cakes-with-artichoke-tartar-sauce.html (may not work)