Baby Artichoke Sauté with Basil-Asiago Breadcrumbs
The recipe Baby Artichoke Sauté with Basil-Asiago Breadcrumbs can be made in around 45 minutes. One portion of this dish contains around 8g of protein, 7g of fat, and a total of 158 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as an affordable side dish. Head to the store and pick up butter, baby artichokes, lemon juice, and a few other things to make it today. Asiago and Artichoke Dip, Hot Artichoke Asiago Dip, and Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs are very similar to this recipe.
Instructions
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; saut 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; saut 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.