Crisco Baked Artichoke Squares Recipes

OVEN ROASTED ARTICHOKES

Steps:

• Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the "choke" (white fibrous hairs and inner purple leaves) with a small knife.
• Lay out 8 squares of Reynolds Wrap® Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it's cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes.
• As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside.
• Open foil surrounding artichokes carefully by cutting along top with a sharp knife, allowing steam to escape. Using tongs, flip the artichoke face up. Scoop the mayo mixture into the divot made by removing the "choke" and spread with a spoon to extend beyond the divot. Turn oven temperature to broil. Leaving the foil open, broil until the mayo mixture is browned, 4-5 minutes.
• To eat, remove the leaves from the outer part of the artichoke, dip in the mayo mixture and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!

EASY BAKED ARTICHOKE RECIPE BY TASTY

Steps:

• Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
• Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
• Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
• Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
• When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
• Enjoy!

BAKED ARTICHOKE SQUARES

Steps:

• Preheat oven to 325 degrees F. Grease a 9 x 13 inch baking dish. Set aside.
• Drain liquid from one jar of artichokes into skillet. Sauté the onion and garlic in liquid until soft. Drain liquid from remaining jar and discard. Chop all artichoke hearts.
• In mixing bowl combine eggs, breadcrumbs and parsley. Stir in onion mixture, artichokes, cheese, salt and pepper. Pour into prepared baking dish and bake for 30 to 35 minutes. Cool. Cut into small squares and arrange on serving plate.

CHEESY ARTICHOKE SQUARES

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.

EASY ARTICHOKE CRESCENT SQUARES

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.

ARTICHOKE SQUARES

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.

BAKED ARTICHOKE SQUARES

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.

CRISCO BAKED ARTICHOKE SQUARES

Steps:

• For filling heat oil in medium skillet. Add mushrooms, celery and garlic. Saute until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add cheddar cheese, Montery Jack cheese and eggs. Mix well. Set aside. 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 sides of the prepared pan. Spread cheese mixture on crust; bake 30 mintues, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.

BAKED ARTICHOKE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Spray 13x9 inch baking pan with cooking spray.
• Filling: Heat oil in medium skillet.
• Add mushrooms, celery and garlic; sauté until tender.
• Remove from heat; mix in artichoke hearts, green onions, marjoram, oregano, and cayenne pepper.
• Add in cheese and eggs; mix well and set aside.
• Pastry: Mix flour and salt in medium bowl.
• Blend oil and milk in separate bowl; add to flour mixture.
• Stir with fork until mixture forms into a ball.
• Press dough in bottom and slightly up sides of 13x9 inch baking pan.
• Spread filling mixture onto crust.
• Bake 30 minutes or until set.
• Cool slightly, cut into 24 squares.
• Serve warm.