Best 3 Artichoke Poppers Waioli Balsamic Reduction Recipes

ASIAGO-ARTICHOKE POPPERS

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.

ROASTED BALSAMIC ARTICHOKES

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.

BALSAMIC MUSHROOMS

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.