Three-Cheese and Artichoke Potstickers

Menu Part: 
Appetizer
Cuisine Type: 
Asian
Serves: 
6

A new combination of ingredients dress up a tried and true favorite. Artichokes with cheeses are wrapped in a wonton skin, then browned and steamed through. Serve with Stravecchio Crema and warm Roasted Tomato Salad.

Ingredients

Potstickers:
12 baby artichokes
6 tbsp. olive oil
6 garlic cloves, chopped
6 shallots, chopped
1 qt. chicken stock
1 lemon, juiced
4 sprigs thyme
Salt and pepper, to taste
1 cup shredded aged provolone cheese
1 cup shredded Parmesan cheese
1 cup shredded Asiago cheese
2 tbsp. whole-grain mustard
48 wonton wrappers
1⁄2 cup water

Roasted Tomato Salad:
8 plum tomatoes, sliced
12 crimini mushrooms, quartered
6 tbsp. extra-virgin olive oil
2 garlic cloves, chopped
2 tsp. fresh rosemary, chopped
Salt and pepper, to taste

Stravecchio Crema:
1 cup heavy cream
1 cup grated stravecchio Parmesan cheese

Steps

1. For Potstickers: Trim outer leaves of artichokes and cut 1⁄4-1⁄2 in. off tops. Heat 1⁄4 cup olive oil in saucepot; sauté garlic and shallots until translucent. Add artichokes, stock, lemon juice, and thyme. Season with salt and pepper. Cook 20 min. until artichokes are tender.

2. Remove artichokes, cool, and chop. In bowl, combine cheeses with mustard and chopped artichokes; blend well. Place a small amount of cheese-artichoke mixture in center of each wonton skin. Moisten edges with water and seal tightly. (Wontons may be stored on waxed paper lightly dusted with cornstarch and refrigerated until ready to cook).

3. Place 2 tbsp. olive oil in bottom of a preheated sauté pan. Add wontons, a few at a time, and brown on both sides. Add 1⁄2 cup water; quickly cover pan, allowing wontons to steam through. Repeat until all wontons are browned and steamed; keep warm.

4. For Roasted Tomato Salad: Preheat oven to 350°F. Toss tomatoes and mushrooms in olive oil; season with garlic, rosemary, salt, and pepper. Arrange in a single layer on sheet pan and roast 10 min., until tender. Cut mushrooms into quarters and then in half.

5. For Stravecchio Crema: Pour cream into a saucepan; bring to a simmer. Slowly stir in stravecchio until melted and fully incorporated; keep warm.

6. To serve, pour a small amount of Stravecchio Crema in center of plate. Arrange four wontons on the sauce and garnish with a small amount of warm Roasted Tomato Salad.

Source: Chef Rhys Lewis

More From FoodService Director

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business
allergies

Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

FSD Resources