Asiago-Artichoke Poppers

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

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

Ingredients

2/3
cup shredded Asiago cheese
4
oz chèvre (goat) cheese, crumbled (1 cup)
4
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1
clove garlic, finely chopped
1
teaspoon grated lemon peel
Salt and pepper to taste
2
cans (14 oz each) Progresso™ artichoke hearts, drained, cut into 1-inch pieces
1
cup Gold Medal™ all-purpose flour
2
eggs, beaten
1
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.