Artichoke Poppers Waioli Balsamic Reduction Recipes

ASIAGO-ARTICHOKE POPPERS

Asiago-Artichoke Poppers image

Three kinds of cheese make a perfect combination in a recipe that's even better than your favorite Italian restaurant.

Provided by Cheri Liefeld

Categories Appetizer

Time 1h40m

Yield 24

Number Of Ingredients 13

Ingredients

2/3 cup shredded Asiago cheese
4 oz chèvre (goat) cheese, crumbled (1 cup)
4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1 clove garlic, finely chopped
1 teaspoon grated lemon peel
Salt and pepper to taste
2 cans (14 oz each) Progresso™ artichoke hearts, drained, cut into 1-inch pieces
1 cup Gold Medal™ all-purpose flour
2 eggs, beaten
1 cup Progresso™ panko crispy bread crumbs
Canola oil for frying
Additional shredded Asiago cheese, if desired
Lemon slices or wedges, if desired

Steps:

In medium bowl, mix 2/3 cup Asiago cheese, the goat cheese, cream cheese, lemon peel, salt and pepper. Roll each artichoke piece in mixture until coated. Place on cookie sheet. Refrigerate 1 hour.
In 3 separate small bowls, place flour, eggs and bread crumbs. Dip each cheese-coated artichoke piece in flour and then in egg; roll in bread crumbs until coated. Return to cookie sheet.
In heavy saucepan or large skillet, heat oil to 350°F. Fry poppers, a few at a time, in hot oil until golden brown on both sides. Drain on paper towels. Keep warm in a 250°F oven until serving time. Sprinkle poppers with additional Asiago cheese. Garnish with lemon.

Nutrition Facts : ServingSize 1 Serving

ROASTED BALSAMIC ARTICHOKES

Roasted Balsamic Artichokes image

Make and share this Roasted Balsamic Artichokes recipe from Food.com.

Provided by AmyJones218

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 whole artichokes
1 (15 ounce) can reduced-sodium chicken broth
5 cups water
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice

Steps:

Wash artichokes in cold water.
Snip off sharp points and trim the stem.
Cut artichokes in half length-wise.
Carefully cut or snip out the spiny inner leaves and remove the "choke" completely.
Place in a bowl of water with lemon juice to avoid browning.
In a large pot, combine chicken broth with water and bring to a boil.
Boil covered artichokes for 20 minutes.
In a small bowl, mix olive oil, balsamic vinegar, salt and pepper.
Remove artichokes from pot and baste them on both sides with the oil and vinegar mixture.
Place artichokes cut side down on a grill set to medium.
Turn after 5-7 minutes and baste again.
Pour remaining mixture into the cups of the artichokes.
Cook an additional 5-8 minutes, careful not to char the artichokes.
Serve hot with or without dip.

Nutrition Facts : Calories 156.4, Fat 8.2, SaturatedFat 1.4, Sodium 487, Carbohydrate 16.8, Fiber 7, Sugar 0.5, Protein 8.5

BALSAMIC MUSHROOMS

Balsamic Mushrooms image

Balsamic vinegary mushrooms, yum! A great way to start your dinner party! These mushrooms are equally delicious hot or cold so you can prepare them the night before your party or moments before!

Provided by CHRISTYJ

Categories Appetizers and Snacks Vegetable Mushrooms

Yield 8

Number Of Ingredients 6

Ingredients

5 tablespoons olive oil
3 cloves garlic, minced
1 pound fresh mushrooms, sliced
3 tablespoons balsamic vinegar
3 tablespoons white wine
salt and pepper to taste

Steps:

Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 3.3 g, Fat 8.3 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 4.9 mg, Sugar 1.8 g

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