Artichoke Asiago Squares Recipes

Steps:

• 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.

Steps:

• Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sour cream, half-and-half and salt. Stir in Asiago cheese, artichoke hearts and onions. Spoon into 1-quart casserole or small ovenproof serving dish.
• Bake uncovered 10 to 15 minutes or until hot and cheese is melted. Remove from oven; stir. Sprinkle with parsley. Serve with breadsticks.

Steps:

• Preheat oven to 350°F Grease and line an 8-inch square pan with parchment paper so that the paper hangs over the sides.
• In a food processor, pulse artichokes, spinach, onion, garlic and oregano, if using, until finely chopped but not puréed. Pulse in eggs, then pulse in breadcrumbs and Asiago.
• Scrape mixture into prepared pan, spread to level and bake for 20 to 25 minutes until set.
• Cool to room temperature before slicing into squares and store refrigerated.
• Square can be served at room temperature or warmed in a 325 F for 10 minutes.

Steps:

• Preheat oven to 350°.
• Drain juice from one jar of artichokes into frying pan.
• Sauté onion and garlic in the artichoke juice, simmer and cool.
• Chop artichokes and mix with the cooled onions and garlic.
• Combine artichoke mixture, breadcrumbs, cheese, eggs, salt, pepper, parsley, oregano, basil, thyme, rosemary and Tabasco sauce together until well blended.
• Pour the artichoke mixture into a greased 8x8-inch or 9x9-inch pan.
• Bake in a 350° oven for 40 minutes.
• Let cool 5 minutes; cut and enjoy.

Steps:

• Preheat over to 350°F. Mix together artichoke hearts, cheeses, Tabasco, sour cream and mayonnaise. Put in an oven-proof casserole. Top with paprika and parsley. Bake for 30 minutes. Top with 2 table spoons of asiago. Set oven to broil and broil for a few minutes until top forms cheesy crust. Serve with crusty baguette, pita, tortilla chips or fresh veggies.