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Asiago-Artichoke Poppers

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  • Prep 40 min
  • Total 1 hr 40 min
  • Servings 24
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Three kinds of cheese make a perfect combination in a recipe that's even better than your favorite Italian restaurant.
By Cheri Liefeld
Updated Jun 19, 2012
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  • 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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.


Nutrition Facts are not available for this recipe
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