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Prep Time:
20 minutes

Cook Time:
30 minutes

Servings:
2 dozen squares

Prep Time:
20 minutes

Cook Time:
30 minutes

Servings:
2 dozen squares

Baked Artichoke Squares

INGREDIENTS

Baked Artichoke Squares

  • 3 Tbsp. (45 mL) Crisco® Pure Vegetable Oil
  • 1 C. (250 mL) chopped fresh mushrooms
  • 1/4 C. (50 mL) thinly-sliced celery
  • 1 clove garlic, minced
  • 1 can artichoke hearts, drained and chopped
  • 1/3 C. (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 C. (250 mL) shredded cheddar cheese
  • 1 C. (250 mL) shredded Monterey Jack cheese
  • 2 large eggs, lightly beaten
  • Pastry
  • 1 1/2 C. (375 mL) all-purpose flour
  • 1/2 tsp. (2 mL) salt
  • 1/2 C. (125 mL) Crisco® Pure Vegetable Oil
  • 1/4 C. (50 mL) milk

DIRECTIONS

  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.