Asiago Artichoke Poppers Food

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.

CREAMY ASIAGO AND ARTICHOKE SOUP

Steps:

• Heat olive oil and butter in a Dutch oven or pot over medium heat.
• Add the shallots and garlic; saute for about 5 minutes. Add the flour and stir to coat.
• Add the chicken stock, white wine, potatoes, artichokes, thyme, oregano, and cayenne pepper. Salt to taste.
• Increase heat to bring to a simmer, then lower heat and continue to simmer, uncovered, until vegetables soften, about 20 minutes.
• Purée the soup (An immersion blender works well here!).
• If desired, you can freeze the soup at this point.
• When ready to serve, heat the soup and whisk in the cream and asiago cheese.
• Simmer until cheese is melted and soup just begins to bubble.

ASIAGO ARTICHOKE DIP

Steps:

• Mash up the artichoke hearts in a bowl along with the minced garlic.
• Add the other ingredients.
• Mix it all together and refrigerate until using.
• All the proportions can be tweaked according to personal preference. You can also serve this recipe hot! The cheese gets all melty and yummy!

ASIAGO AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F.
• In a food processor, combine cream cheese, asiago cheese and garlic; process briefly, scrape down and then process until well combined.
• Drain artichoke hearts, squeezing each one slightly.
• Add hearts, peppers, mushrooms and green onions to processor.
• Pulse to finely chop and combine all the ingredients.
• Transfer to a shallow baking dish or pie plate.
• Cover with foil and bake for 30 minutes.
• Serve with toasted pita bread, french bread or crackers.