Baby Artichoke Sauté With Basil-Asiago Breadcrumbs

Name: Baby Artichoke Sauté With Basil-Asiago Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
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; saute 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.
2
Combine mayonnaise, sour cream, and 2 teaspoons juice; set aside.
3
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.
4
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; saute 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.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 teaspoons butter, divided, 1/4 cup panko (Japanese breadcrumbs), 1 garlic clove, minced, 2 tablespoons grated fresh Asiago cheese, and more.

Yes, Baby Artichoke Sauté With Basil-Asiago Breadcrumbs falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!