Artichoke Squares Recipes

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:

• Pour marinade from 1 jar of artichoke hearts in skillet, heat and saute onion and garlic.
• Chop artichokes from each jar and set aside.
• In a separate bowl, combine eggs, breadcrumbs, salt,pepper, oregeno, and hot sauce.
• Fold in cheese and parsley.
• Add artichokes and onions, and mix well.
• Spoon into a 9-inch square baking dish.
• Bake uncovered at 325 degrees for 30 minutes.
• Allow several minutes before cutting into squares to serve.

Steps:

• Preheat oven to 350 degrees F.
• Drain the oil from one of the jars of artichoke hearts directly into a skillet.
• Don't turn on the skillet just yet.
• Drain the other jar of artichokes hearts, this time discarding the oil.
• Chop all of the artichoke hearts and set aside.
• Now turn on your heat (to medium-high) under the skillet with the artichoke oil in it.
• Add the minced garlic and the onions and saute until golden, about 5-10 minutes.
• Remove from the skillet and put into a large mixing bowl,along with the chopped artichoke hearts.
• Beat eggs together until they are frothy and then stir in breadcrumbs and the seasonings.
• Combine with the artichoke mixture and the cheese.
• Pour into a greased rectangular casserole dish and bake for 30 minutes.
• Cut into 1" sized squares and serve warm or at room temperature.

Steps:

• Drain liquid from 1 jar of artichokes into 1-quart saucepan.
• Drain liquid from second jar of artichokes and discard.
• Finely chop all artichokes; set aside.
• Grease 12 inch ty 8 inch baking dish.
• In liquid in saucepan, over medium heat, cook minced onion until tender.
• In medium bowl, with fork, beat eggs until blended.
• Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper.
• Spread mixture evenly in baking dish.
• If not baking right away, cover and refrigerate.
• ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325 degrees.
• Bake artichoke mixture 30 to 35 minutes until set and lightly browned.
• Cool 15 minutes in dish on wire rack.
• With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces.
• Arrange appetizer on platter; garnish and serve.

Steps:

• Preheat oven to 375*F.
• Unroll dough into long rectangle in ungreased 13 x 9 inch pan; seal perforations. Press over bottom and 1/2 inch up sides to form crust. Sprinkle with Gouda cheese.
• Bake at 375*F. for 5 minutes.
• In small bowl, beat cream cheese until smooth. Add sour cream, red pepper flakes, salt and egg; blend well. Spread over partially baked crust.
• Top with shallots, artichoke hearts, and sundried tomatoes. Return to oven and bake an additional 13 to 19 minutes or until edges are deep golden brown and center is set.
• To serve, cut into squares. Serve warm or cold. Store in refrigerator.

Steps:

• Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Bake at 375° for 8-10 minutes or until lightly browned. , Meanwhile, in a large bowl, combine the remaining ingredients; spread over crust. Bake for 12-15 minutes or until cheese is melted and crust is golden brown. Cut into squares; serve warm.

Steps:

• Heat 3 tbs oil in medium skillet over medium-high heat.
• Add mushrooms,celery and garlic and sautee till celery is tender.
• Remove from heat, stir in artichoke hearts, onion, marjoram, oregano and ground red pepper Add cheeses and eggs, mix well and set aside.
• Combine flour and salt in a medium bowl.
• Combine 1/2 cup vegetable oil and the milk in a small bowl.
• Add to flour mixture, stir until mixture forms a ball.
• Press dough in bottom and 1 1/2 inches up sides of 13x9x2 inch pan.
• Bake in preheated 350 degree oven for 10 minutes.
• Spread artichoke mixture on baked crust.
• Continue baking about 20 minutes more or until center is set.
• Cool slightly, cut into 24 squares.
• Serve warm.

Steps:

• In a small bowl, beat the mozzarella cheese, cream cheese, artichokes and garlic until blended. , Unroll both tubes of crescent dough into rectangles. Place dough in an ungreased 15x10x1-in. baking pan; press onto the bottom of pan, sealing seams and perforations. Spread with artichoke mixture. , Bake at 375° for 18-20 minutes or until crust is golden brown. Cut into squares.

Steps:

• Saute green onion and garlic in the oil marinade from the artickoke jar.
• Combine all ingredients in greased, large casserole (11 X 7 X 1 inch).
• Bake at 350 degrees for 40 minutes.
• Cut into squares, hence the name of the dish!
• Can serve hot or cold.
• Note-can prepare ahead and refrigerate or freeze. Thaw and heat for 15 to 20 minutes.