Asiago-Artichoke Poppers
Cheri Liefeld
Updated Jun 19, 2012
Three kinds of cheese make a perfect combination in a recipe that's even better than your favorite Italian restaurant.
Asiago-Artichoke Poppers
- Prep Time 40 min
- Total 1 hr 40 min
- Servings 24
- Ingredients 13
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

Make With
Gold Medal Flour
Instructions
-
Step1In 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.
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Step2In 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.
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Step3In 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.
Nutrition
Nutrition Facts are not available for this recipe
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