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