Mock Crab Cakes

3 T olive oil
1/2 medium onion minced 1/2 cup
1 rib celery minced
 2 tsp minced garlic
Hearts of Palm from one 14 Oz can, dried and chopped
1 jar marinated artichoke hearts, draimed and chopped
2 tsp Old Bay seasoning
1 T cornstarch
1/4 cup mayonnaise
3/4 cup cornbread crumbs

Heat 1 tablespoon oil and saute onion and celery for 5 minutes. Add garlic and cook 1 minute.  Allow to cool.   Combine chopped hearts of Palm and artichokes,  old bay,  cornstarch, and mayonnaise.   Add onion mixture.  Fold in 1/4 cup cornbread crumbs.  Divide into 6 to 8 patties, and use remaining 1/2 cup cornbread crumbs to coat cakes before frying in remaining 2 T olive oil.
Serve with lemon wedges and tartar sauce.