Baby Artichoke Sauté with Basil-Asiago Breadcrumbs

Method:

1. 1

   Heat a large nonstick skillet over medium-high heat.

2. 2

   Add 1 teaspoon butter to pan, swirling to coat; heat 10 seconds or until foam subsides.

3. 3

   Add panko and garlic to pan; saut 1 minute or until panko is lightly browned, stirring frequently.

4. 4

   Place panko mixture in a small bowl; cool slightly. Stir in cheese, basil, and pepper.

5. 5

   Combine mayonnaise, sour cream, and 2 teaspoons juice; set aside.

6. 6

   Combine 6 cups water and 1 tablespoon juice. Working with 1 artichoke at a time, cut off stem of artichoke to within 1 inch of base; peel stem.

7. 7

   Remove bottom leaves and tough outer leaves from artichoke, leaving tender heart and bottom. Trim about 1 inch from top of artichoke.

8. 8

   Cut artichoke in quarters.

9. 9

   Place artichoke quarters in lemon water. Repeat procedure with the remaining artichokes.

10. 10

    Heat pan over medium-high heat.

11. 11

    Drain artichokes, and pat dry.

12. 12

    Add remaining 1/2 teaspoon butter and oil to pan, swirling to coat bottom of pan; heat 15 seconds or until foam subsides.

13. 13

    Add artichokes to pan; saut 7 minutes or until tender, stirring frequently. Stir in salt.

14. 14

    Sprinkle panko mixture over artichokes; toss gently to combine.

15. 15

    Serve with sauce and lemon wedges, if desired.

Adapted from My Recipes