This delicious recipe for three-cheeseand artichoke potstickers with accompanying roasted tomato saladwas created by By Chef Rhys Lewis.
Recipe: Three-Cheese andArtichoke Potstickers with
Roasted Tomato Salad and SarVecchio® Crema
For Potstickers: For fresh baby artichokes,trim outer leaves and cut 1/4 to 1/2 inch off the top of theartichokes.
Heat olive oil in saucepot; add garlicand shallots and saut until translucent.
Add artichokes, chicken stock, lemon juiceand thyme. Season with salt and pepper, to taste. Simmer untilartichokes are tender, approximately 20 minutes.
Remove artichokes from cooking liquidand allow to cool. Chop into small pieces. If using canned artichokes,simply drain, chop into small pieces and proceed as follows.
In mixing bowl, combine Wisconsin Provolone,Parmesan, and Asiago cheeses with the mustard and chopped artichokes;blend well.
Place a small amount of cheese-artichokemixture in the center of each wonton skin. Moisten edges withwater and seal tightly with your fingers. (The wontons may bestored on wax paper lightly dusted with cornstarch and refrigerateduntil ready to cook).
Place a small amount of olive oil in thebottom of a preheated saut pan. Add wontons, a few ata time, and brown on both sides. Add 1/2 cup water to the panand quickly cover the pan to allow the wontons to steam through.Repeat this process until all wontons are first browned, andthen steamed; reserve and keep warm.
For Roasted Tomato Salad: Preheat ovento 350°F (175°C).
Toss the plum tomatoes and crimini mushroomsin olive oil; season with garlic, rosemary, salt and pepper.Arrange in a single layer on a sheet pan and roast until tender,approximately 10 minutes. Remove from sheet pan and reserve untilready to serve. Cut into quarters and then half.
For Wisconsin SarVecchio Crema:Pour the heavy cream into a saucepot and bring to a simmer. Slowlystir in the Wisconsin SarVecchio Parmesan cheese untilmelted and fully incorporated. Reserve and keep warm until readyto serve.
To serve, pour a small amount of SarVecchioCrema in the center of the plate. Arrange four of the wontonson the sauce and garnish with a small amount of warm RoastedTomato Salad.
12 baby artichokes (canned may be substituted)
1/4 cup olive oil
6 cloves garlic, peeled, chopped
6 shallots, peeled, chopped
1 quart chicken stock
1 lemon, squeezed
4 sprigs thyme, fresh
Salt and pepper, to taste
1 cup Wisconsin Aged Provolone Cheese
1 cup Wisconsin Parmesan Cheese, shredded
1 cup Wisconsin Asiago Cheese, shredded
2 tablespoons whole grain mustard
48 wonton wrappers
1/2 cup waterRoasted Tomato Salad:
8 plum tomatoes, sliced
12 crimini mushrooms, quartered
6 tablespoons extra virgin olive oil
2 cloves garlic, chopped
2 teaspoons fresh rosemary, chopped
Salt and pepper, to tasteWisconsin SarVecchio Crema:
1 cup heavy cream
1 cup Wisconsin SarVecchio Parmesan Cheese, grated
Makes 12 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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Roasted Tomato Salad and SarVecchio® Crema recipe was useful and interesting, you can share it with your friends or leave a comment.
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