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
Preparation
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.
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.
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.
