Baby Artichoke Sauté with Basil-Asiago Breadcrumbs
4 servings (serving size: 1/2 cup artichoke mixture and 1 tablespoon sauce)
1 1/2 teaspoons butter, divided
1/4 cup panko (Japanese breadcrumbs)
1 garlic clove, minced
2 tablespoons grated fresh Asiago cheese
1 tablespoon finely chopped fresh basil
1/8 teaspoon freshly ground black pepper
2 tablespoons reduced-fat mayonnaise
2 tablespoons fat-free sour cream
2 teaspoons fresh lemon juice
6 cups water
1 tablespoon fresh lemon juice
1 1/2 pounds baby artichokes (about 12)
1 1/2 teaspoons olive oil
1/8 teaspoon salt
Lemon wedges (optional)
How to Make It
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon butter to pan, swirling to coat; heat 10 seconds or until foam subsides. Add panko and garlic to pan; sauté 1 minute or until panko is lightly browned, stirring frequently. Place panko mixture in a small bowl; cool slightly. Stir in cheese, basil, and pepper.
Combine mayonnaise, sour cream, and 2 teaspoons juice; set aside.
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. Remove bottom leaves and tough outer leaves from artichoke, leaving tender heart and bottom. Trim about 1 inch from top of artichoke. Cut artichoke in quarters. Place artichoke quarters in lemon water. Repeat procedure with the remaining artichokes.
Heat pan over medium-high heat. Drain artichokes, and pat dry. Add remaining 1/2 teaspoon butter and oil to pan, swirling to coat bottom of pan; heat 15 seconds or until foam subsides. Add artichokes to pan; sauté 7 minutes or until tender, stirring frequently. Stir in salt. Sprinkle panko mixture over artichokes; toss gently to combine. Serve with sauce and lemon wedges, if desired.