Wisconsin Three-Cheese & Artichoke Potstickers
w/Roasted Tomato Salad & Stravecchio Crema
by Chef Rhys Lewis

Ingredients

Potstickers

12 baby artichokes (canned may be substituted)
1/4 cup olive oil
6 cloves garlic, peeled and chopped
6 shallots, peeled and chopped
1 qt. chicken stock
1 lemon, squeezed
4 sprigs fresh thyme
salt and pepper, to taste
1 c. Wisconsin Aged Provolone Cheese
1 c. Wisconsin Parmesan Cheese, shredded
1 c. Wisconsin Asiago Cheese, shredded
2 Tbsp. whole grain mustard
48 wonton wrappers
1/2 c. water

Roasted Tomato Salad

8 plum tomatoes, sliced
12 crimini mushrooms, quartered
6 Tbsp. extra virgin olive oil
2 cloves garlic, chopped
2 tsp. fresh rosemary, chopped
salt and pepper, to taste

Wisconsin Stravecchio Crema

1 c. heavy cream
1 c. Wisconsin Stravecchio Parmesan Cheese, grated

Directions

Potstickers

1. For fresh baby artichokes, trim outer leaves and cut 1/4 to 1/2 inch off the top of the artichokes. Heat olive oil in saucepot; add garlic and shallots and saute until translucent. Add artichokes, chicken stock, lemon juice and thyme. Season with salt and pepper, to taste. Simmer until artichokes are tender, approximately 20 minutes.
2. Remove artichokes from cooking liquid and allow to cool; chop into small pieces. *If using canned artichokes, simply drain and chop into small pieces.
3. In a mixing bowl, combine Wisconsin Provolone, Parmesan and Asiago Cheeses with the mustard and chopped artichokes; blend well.
4. Place a small amount of cheese-artichoke mixture in the center of each wonton skim. Moisten the edges of wonton skin with water and seal tightly with your fingers. (The wontons may be stored on wax paper lightly dusted with cornstarch and refrigerated until ready to cook).
5. Add a small amount of olive oil to a preheated saute pan. Add wontons, a few at a time, and brown on both sides. Add 1/2 cup water to the pan and quickly cover to allow the wontons to steam through. Repeat this process until all wontons are first browned, then steamed; reserve and keep warm.

Roasted Tomato Salad

1. Preheat oven to 350 F.
2. Toss the plum tomatoes and crimini mushrooms in olive oil; season with garlic, rosemary, salt and pepper.
3. Arrange in a single layer on a sheet pan and roast until tender, approximately 10 minutes.
4. Remove from sheet pan and reserve until ready to serve. Cut tomatoes and mushrooms into quarters and then in half.

Wisconsin Stravecchio Crema

1. Pour the heavy cream into a saucepot and bring to a simmer. Slowly stir in the Wisconsin Stravecchio Parmesan cheese until melted and fully incorporated. Reserve and keep warm until ready to serve.

To Serve

Pour a small amount of the Stravecchio Crema in the center of a plate. Arrange four wontons on the sauce and garnish with a small amount of warm Roasted Tomato Salad.

Yield: 12 Servings

Photo & Recipe from Wisconsin Milk Marketing Board