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Asiago-Artichoke Poppers
Asiago-Artichoke Poppers
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Prep Time:
40 minutes
Total Time:
1 hour 40 minutes
Triple cheese blend elevates dish beyond restaurant quality.
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
Instructions:
  • Combine Asiago cheese, goat cheese, cream cheese, lemon peel, salt, and pepper in a medium bowl. Coat each artichoke piece with the mixture, then place them on a cookie sheet. Refrigerate for 1 hour before serving.
  • Prepare three small bowls with flour, eggs, and bread crumbs. Coat each piece of cheese-covered artichoke in flour, then egg, and finally bread crumbs until fully coated. Place back on the cookie sheet.
  • In a heavy saucepan or large skillet, heat oil to 350°F. Fry poppers until golden brown on both sides, working in batches. Drain on paper towels and keep warm in a 250°F oven until ready to serve. Sprinkle with extra Asiago cheese and garnish with lemon before serving.

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