Baked Artichoke Squares Recipe
Prep time: 25 minutes
Bake time: 30 minutes
Makes 2 dozen
3 tablespoons CRISCO Oil
1 cup chopped fresh mushrooms
1/4 cup thinly-sliced celery
1 clove garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1/3 cup chopped green onion
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon cayenne
1 cup shredded Cheddar Cheese (about 4 ounces)
1 cup shredded Monterey Jack cheese (about 4 ounces)
2 eggs, slightly beaten
Pastry:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup CRISCO Oil
1/4 cup milk
Preheat oven to 350ºF. Spray a 13×9-inch baking pan with Crisco No Stick Cooking Spray; set aside.
For Filling, heat Crisco 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 Cheddar cheese, Monterey Jack cheese and eggs. Mix well. Set aside.
For pastry, combine flour and salt in medium mixing bowl. Blend Crisco 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 side of the prepared pan.
Spread cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.
