In a small bowl, combine ½ cup of vegan mayonnaise, 2 tablespoons of horseradish, 1 tablespoon of fresh lemon juice, and 2 tablespoons of chopped dill. Mix until smooth. Season with black pepper and refrigerate.

In a large bowl, mix 1 cup of finely chopped marinated artichoke hearts, ¼ cup of diced shallots, ½ cup of diced celery, juice of ½ lemon, and ¼ cup of chickpea flour. Add 1 teaspoon of Old Bay seasoning and black pepper.

Heat vegetable oil in a skillet to cover about ¼ inch deep. Check temperature at 350°F-360°F.

Shape about ¼ cup of the mixture into patties, about 1 inch thick and 3 inches wide. Make around 6 to 8 patties.

Set up a breading station with chickpea flour, nondairy milk, and breadcrumbs. Dredge each patty in flour, dip in milk, then coat with breadcrumbs.

Fry each patty for about 4 minutes until golden brown, then flip and cook another 4 minutes.

Remove cakes with a slotted spatula and drain on paper towels.

Serve hot with tartar sauce on the side.