Preparation

• Preheat oven to 400°F. For the Crispy Roasted Baby Artichokes, remove the tough outer leaves from each artichoke until leaves are light green. (This will take off quite a bit.) Cut off the top quarter of each artichoke. Place artichokes in medium saucepan. Cover with water. Bring to boil on medium heat. Reduce heat to low; simmer 5 to 10 minutes or until tender. Drain well and set aside to cool.

• Meanwhile, for the Lemon Dipping Sauce, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.

• Mix flour, garlic, paprika and Seasoning in large resealable plastic bag. Add cooled artichokes; shake to coat well. Add egg to bag; shake to coat. Add panko to bag; shake to coat well. Spread artichokes on greased rimmed baking sheet. Drizzle artichokes with olive oil.

• Bake 25 to 30 minutes or until golden brown. Serve artichokes with Lemon Dipping Sauce.