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What You’ll Need: CREAMY LEMON SAUCE 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons lemon juice 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon cayenne pepper SESAME ARTICHOKES 1/2 cup Italian-flavored bread crumbs 1/3 cup sesame seeds 3 tablespoons grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon black pepper 2 eggs, lightly beaten 2 (14-ounce) cans artichoke hearts, drained and cut in half 1 1/2 cups vegetable oil What To Do: In a medium bowl, make Creamy Lemon Sauce by combining all sauce ingredients. Refrigerate until ready to serve. In a shallow dish, combine the bread crumbs, sesame seeds, Parmesan cheese, salt, and pepper; mix well. Place the eggs in another shallow dish. Dip each artichoke piece in the eggs, then roll in the bread crumb mixture, coating evenly. In a large skillet over medium-high heat, heat oil until hot but not smoking. Cook artichokes in small batches about 1 minute,or until golden brown, turning to brown on all sides. Remove with a slotted spoon and drain on paper towels. Serve immediately with Creamy Lemon Sauce.