Asiago-Artichoke Poppers

Blogger Cheri Liefeld of Adventures in the Kitchen makes a tasty twist on poppers with artichokes and 3 kinds of cheese.

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.