Baby Artichoke Sauté with Basil-Asiago Breadcrumbs

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.