Wisconsin Three-Cheese And Artichoke Potstickers With Roasted Tomato Salad And Sarvecchio® Crema

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Wisconsin Cheese


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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 water

Roasted 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

Wisconsin SarVecchio™ Crema:

1 cup heavy cream

1 cup Wisconsin SarVecchio™ Parmesan Cheese, grated

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