Mignons Artichoke Squares Recipes

FILETS MIGNONS WITH SPICED BUTTER, GLAZED ARTICHOKES, AND HARICOTS VERTS

Steps:

• Prepare vegetables:
• Cut artichoke bottoms crosswise into 3/8-inch-thick slices, then cut stems diagonally into 3/8-inch-thick slices. Transfer slices to a 1 1/2- to 2-quart baking dish and set aside.
• Cook haricots verts in a 3- to 4-quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes. Drain in a sieve and transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry, then toss with artichokes in baking dish. Cut a 1-inch chunk from spiced butter log, then cut chunk into bits. Dot vegetables with butter, then cover with plastic wrap and set aside until ready to bake.
• Cook steaks and vegetables:
• Put oven rack in middle position and preheat oven to 350°F.
• Heat an 8- to 9-inch heavy skillet (not nonstick) over moderately high heat 2 minutes. While skillet is heating, pat steaks dry and sprinkle all over with salt and pepper.
• Add oil to skillet, swirling to coat, then sear steaks on one side, without moving, until a deep brown crust forms, about 3 1/2 minutes. Turn steaks over and sear 3 1/2 minutes more. Using tongs, brown edges of steaks briefly (less than 1 minute total), then transfer to a small baking dish, reserving skillet. Cook steaks in oven until thermometer inserted horizontally into center of steaks registers 125°F for medium-rare, 12 to 18 minutes.
• Before steaks are finished, add vegetables to oven and bake, uncovered, until butter is melted and vegetables are heated through, 10 to 15 minutes.
• Just before serving:
• Remove steaks from oven and top each with a 1/4-inch-thick slice of spiced butter. Let stand in baking dish, loosely covered with foil, 5 to 10 minutes.
• While steaks stand, add wine to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced to about 1 tablespoon, about 5 minutes. Stir in demi-glace and any juices from baking dish and bring to a boil over moderately high heat. Cut remaining butter into pieces and add to skillet 1 at a time, swirling skillet until each piece is incorporated and sauce is thick and creamy.
• Divide vegetables and steaks between plates. Pour sauce over each serving.

ARTICHOKE RANCH SQUARES

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.

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.

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.

ARTICHOKE SQUARES

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.

CHEESY ARTICHOKE SQUARES

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.

ARTICHOKE SQUARES

Steps:

• Preheat oven to 325.
• Drain artichokes and pat dry.
• Use some of the drained oil to saute onion in frying pan, until onion is tender.
• Chop artichokes.
• (May be chopped in food processor).
• Beat eggs; add crushed crackers and seasonings.
• Stir in cheese, artichokes and onion.
• Pour into greased 7 x 11-inch greased pan.
• Bake at 325 for 30 minutes or until set.
• Cool and cut into squares.
• Serve as finger food.

FILETS MIGNONS ON JERUSALEM ARTICHOKE PURéE

Steps:

• Peel Jerusalem artichokes and cut into 1-inch pieces. In a stainless-steel or enameled saucepan simmer artichokes in milk and water to cover by 1 inch until tender, about 20 minutes. (Milk will help prevent artichokes from discoloring). In a blender purée artichokes with cooking liquid, salt, pepper to taste, and horseradish (use caution when blending hot liquids). Keep purée warm in pan, covered.
• Preheat oven to 450°F. and lightly coat a non-stick skillet and shallow baking pan with cooking spray.
• Pat filets mignons dry and season with salt and pepper. Heat skillet over moderately high heat until hot but not smoking and brown steaks. Transfer steaks to baking pan and roast in middle of oven until a meat thermometer registers 135°F. for medium-rare, about 10 minutes.
• Spoon some sauce onto 6 plates and top with onions and steaks. Serve remaining sauce on side.

CHEESY ARTICHOKE SQUARES

Steps:

• In a small mixing 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 15-in. x 10-in. x 1-in. baking pan; press onto the bottom of pan, sealing seams and perforations. Spread with artichoke mixture. Bake at 375 degrees F for 18-20 minutes or until crust is golden brown. Cut into squares; serve warm.

MIGNON'S ARTICHOKE SQUARES

Steps:

• Drain marinade from 1 jar artichokes into frying pan. Add onion and garlic to frying pan. Saute 5 minute
• Drain other jar (reserving juice). Chop artichokes from both jars and set aside -- you can also do these in the blender but don't let them get to fine.
• In a bowl beat eggs with a fork. Add everyting else.
• Bake in a 7x11 dish for 30 min at 325.
• Cool in pan -- the cut in 1 inch squares and serve.
• ** These can also be frozen and reheated. If you let them thaw, they take about 10 min at 350 to reheat.