Artichoke Poppers Waioli Balsamic Reduction Recipes

Steps:

• 1. HERBED GOAT CHEESE: In a small bowl, mix together oregano, thyme, basil, marjoram, minced onion and garlic, thoroughly. In another small bowl, cream goat's milk cheese. Add spice mix and mix well. Cover bowl and refrigerate for at least 4 hours.
• 2. GARLIC AIOLI RECIPE: In a small bowl, mayo, garlic, lemon juice, salt and black pepper. Mix well. Cover and refrigerate until ready to use
• 3. BALSAMIC REDUCTION: While poppers are frying, melt 1 tbsp of butter in a small sauce pan, and saute minced garlic on medium heat, until lightly brown. Pour in vinegar and turn heat up to med-high, bring to a slight boil, then reduce heat to a simmer. Simmer until liquid has reduced by half. Remove and slightly cool.
• 4. ARTICHOKE POPPERS: Take cans of artichokes hearts, drain, lightly rinse and let dry slightly. In the palm of your hand, gently open up the center of the artichoke heart to make a cavity for a filling using your finger. Fill cavity with Goat Cheese mixture, until full. Press sides of artichoke around the cheese to secure cheese in place. Wipe off any excess cheese that over flows the artichoke. Repeat with remaining artichokes. Preheat fryer. DREDGING: Place scrambled eggs, bread flour & Panko into 3 separate bowls. Dip filled artichokes into egg, then lightly dust in bread flour, then dip back into egg and then roll in Panko bread crumbs evenly. Repeat process to the rest of the artichokes. In a preheated fryer, place artichokes poppers into fryer, and fry until lightly golden brown. About 3-6 minutes. Depending on size of poppers. Repeat until all is cooked.
• 5. PLATING: Serve artichoke poppers over a plated garlic aioli sauce with drizzled balsamic vinegar reduction. And enjoy!

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.

Steps:

• Bring a large pot of water to boil - large enough to submerge all four artichokes. Once the water is boiling, season it with salt to taste. Slice off the domed top quarter of the artichokes, remove the black tip of the stem and immediately place the artichokes in the boiling water. To cook the artichokes evenly and prevent them from bobbing at the surface, place a lid one size smaller than the pot you are using directly on top of the artichokes, weighing them down so they are submerged. Reduce the heat until the water is at a hard simmer, and cook the artichokes until you can easily pierce the bottom choke (where the stem meets the base) with a cake tester or the sharp tip of a thin knife with no resistance, 20 to 25 minutes.
• While artichokes cook, prepare the mayonnaise: Place the egg, egg yolks, garlic, lemon juice and two healthy pinches of salt in a food processor fitted with a steel blade. Whiz for 5 seconds, then, with the machine on, slowly add about half the neutral oil in a thin, steady stream. Turn the machine off, and add 1 tablespoon cold water. Turn the machine back on, and finish adding the neutral oil in a steady stream. If mayonnaise is thick, blend in the remaining 1 tablespoon cold water. Mayonnaise should be light, satiny and silken. Taste the mayonnaise, and add salt as needed. Set aside at room temperature.
• Transfer the cooked artichokes to a wire rack set over a rimmed baking sheet, positioning them upside down to drain. Let stand at room temperature until they are cool enough to handle, about 15 minutes. Then remove the stems in an even cut, leaving the artichokes with a flat base. Peel the fibrous outer layer (and any strings) off the stems, cut the stems into 1/4-inch coins and reserve.
• Place the artichokes, stem side down, on a clean work surface. Gently open up the artichokes to reveal the inner leaves, using your fingers a little like the way you might open your own eye to receive drops, or even resembling the gesture you use to enlarge an image on your iPhone screen. Then pinch the whole purple and spiky choke at the center in one handful, and pluck it out, revealing the fuzzy hair that sits firmly attached in the cup of the heart. Remove this fuzz with your fingertip, or use a small spoon to scrape it away, taking care not to gouge or dig too deep into the goose-pimpled flesh.
• To assemble, place a healthy dollop of mayonnaise in the very center of each artichoke. Spoon in a few of the stem coins, then drizzle artichoke and mayonnaise with olive oil. Serve with additional mayonnaise and lemon wedges. (Any leftover mayonnaise will keep, refrigerated, up to 1 week.)

Steps:

• Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.