Baked Artichoke Squares
(3) Ratings

Baked Artichoke Squares

Prep Time: |
Cook Time: |
Baking Time: |
Makes: 2 dozen squares

Ingredients

  • non-stick cooking spray
  • 3 tbsp 45 mL Crisco® Vegetable Oil 
  • 1 cup 250 mL chopped fresh mushrooms
  • 1/4 cup 50 mL thinly-sliced celery
  • 1 clove garlic, minced
  • 1 can artichoke hearts, drained and chopped
  • 1/3 cup 75 mL chopped green onion
  • 1/2 tsp 2 mL dried marjoram leaves
  • 1/4 tsp 1 mL dried oregano leaves
  • 1/4 tsp 1 mL cayenne pepper
  • 1 cup 250 mL shredded cheddar cheese
  • 1 cup 250 mL shredded Monterey Jack cheese
  • 2 large eggs, lightly beaten
  • Pastry

  • 1 1/2 cups 375 mL Robin Hood® Original All Purpose Flour 
  • 1/2 tsp 2 mL salt
  • 1/2 cup 125 mL Crisco Vegetable Oil 
  • 1/4 cup 50 mL milk

Preparation

  1. Heat oven to 350ºF (175°C). Spray a 13" x 9" (23 cm x 33 cm) baking pan with non-stick cooking spray; set aside.
  2. For filling: Heat oil in medium skillet. Add mushrooms, celery and garlic. Sauté until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add cheddar cheese, Monterey Jack cheese and eggs. Mix well. Set aside.
  3. For pastry: Combine flour and salt in medium mixing bowl. Blend oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the side of the prepared pan.
  4. Spread cheese filling on crust; bake for 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.