baked-artichoke-squares

Baked Artichoke Squares

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Prep Time:
25 min

Cook Time:
30 Min

Servings:
2 Servings

Difficulty:
Moderate

Prep Time:
25 min

Cook Time:
30 Min

Servings:
2 Servings

Difficulty:
Moderate

INGREDIENTS

  • 3 Tbsp. Crisco® Pure Vegetable Oil
  • 1 C. chopped fresh mushrooms
  • 1/4 C. thinly-sliced celery
  • 1 clove garlic
  • 1 (14 oz.) can artichoke hearts
  • 1/3 C. chopped green onion
  • 1/2 tsp. dried marjoram leaves
  • 1/4 tsp. dried oregano leaves
  • 1/4 tsp. Spice Islands® Cayenne Pepper
  • 1 C. (4 oz.) shredded Cheddar cheese
  • 1 C. (4 oz.) shredded Monterey Jack cheese
  • 2 large eggs

CRUST

  • 1 1/2 C. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 C. Crisco® Pure Vegetable Oil
  • 1/4 C. milk

DIRECTIONS

  1. HEAT oven to 350ºF. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
  2. HEAT 3 Tbsp. 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 cheeses and eggs. Mix well. Set aside.
  3. COMBINE flour and salt in medium bowl. Blend 1/2 C. oil and milk in small bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up sides of prepared pan.
  4. SPREAD cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.

Nutrition

Serving size
(1 square, 1/24 of recipe)

  • Calories 120
  • Calories from Fat70g
  • Total Fat 9g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg
  • Sodium 120mg
  • Potassium 0mg
  • Total Carbohydrates 7g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet