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Asiago-Artichoke Poppers

 2 Ratings
  • Prep Time 40 min
  • Total Time 1 hr 40 min
  • Servings 24

Three kinds of cheese make a perfect combination in a recipe that's even better than your favorite Italian restaurant.

Cheri Liefeld Recipe by Cheri Liefeld
June 19, 2012


cup shredded Asiago cheese
oz chèvre (goat) cheese, crumbled (1 cup)
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
clove garlic, finely chopped
teaspoon grated lemon peel
Salt and pepper to taste
cans (14 oz each) Progresso™ artichoke hearts, drained, cut into 1-inch pieces
cup Gold Medal™ all-purpose flour
eggs, beaten
cup Progresso™ panko crispy bread crumbs
Canola oil for frying
Additional shredded Asiago cheese, if desired
Lemon slices or wedges, if desired


  • 1 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.
  • 2 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.
  • 3 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.

Expert Tips

Place half of the flour and bread crumbs in the bowls at a time so you can refresh if they get too sticky when breading the artichoke-cheese balls.

For a lower-fat version, roll the cheese-coated artichokes in additional Asiago and refrigerate for 4 hours. Skip the breading and frying steps, and serve them cold.

If you have a deep fryer, go ahead and use it to fry these poppers.

Nutrition Information

No nutrition information available for this recipe.

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