Three-Cheese and Artichoke Potstickers

1. For Potstickers: Trim outer leaves of artichokes and cut 1⁄4-1⁄2 in. off tops. Heat 1⁄4 cup olive oil in saucepot; sauté garlic and shallots until translucent. Add artichokes, stock, lemon juice, and thyme. Season with salt and pepper. Cook 20 min. until artichokes are tender.

2. Remove artichokes, cool, and chop. In bowl, combine cheeses with mustard and chopped artichokes; blend well. Place a small amount of cheese-artichoke mixture in center of each wonton skin. Moisten edges with water and seal tightly. (Wontons may be stored on waxed paper lightly dusted with cornstarch and refrigerated until ready to cook).

3. Place 2 tbsp. olive oil in bottom of a preheated sauté pan. Add wontons, a few at a time, and brown on both sides. Add 1⁄2 cup water; quickly cover pan, allowing wontons to steam through. Repeat until all wontons are browned and steamed; keep warm.

4. For Roasted Tomato Salad: Preheat oven to 350°F. Toss tomatoes and mushrooms in olive oil; season with garlic, rosemary, salt, and pepper. Arrange in a single layer on sheet pan and roast 10 min., until tender. Cut mushrooms into quarters and then in half.

5. For Stravecchio Crema: Pour cream into a saucepan; bring to a simmer. Slowly stir in stravecchio until melted and fully incorporated; keep warm.

6. To serve, pour a small amount of Stravecchio Crema in center of plate. Arrange four wontons on the sauce and garnish with a small amount of warm Roasted Tomato Salad.