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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 94.9
  • Total Fat: 7.0 g
  • Cholesterol: 21.5 mg
  • Sodium: 92.7 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Baked Artichoke Squares calories by ingredient
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Baked Artichoke Squares

Submitted by: KAYMOM


Number of Servings: 24

Ingredients

    Non stick cooking spray
    3 TBSP oil
    1 cup chopped fresh mushrooms
    1/4 cup thinly sliced celery
    1 clove garlic, minced
    1 can (14 oz.) artichoke hearts, drained and chopped
    1/2 cup chopped green onion
    1/2 tsp. dried marjoram leaves
    1/4 tsp. dried oregano leaves
    1/4 tsp. cayenne
    1 cup shredded cheddar cheese (4oz.)
    1 cup shredded Monterey Jack cheese (4oz.)
    2 eggs, slightly beaten
    1 1/2 cups all purpose flour
    1/2 tsp. salt
    1/2 cup oil
    1/4 cup milk

Directions

Preheat oven o 350 degrees. Spray a 13x9 inch baking pan with non stick cooking spray. set aside.
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, monterey 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 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.

Number of Servings: 24

Recipe submitted by SparkPeople user KAYMOM.






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Member Ratings For This Recipe

  • I had actually clipped this recipe from a magazine. It was very good but it said to bake the crust for 10 minutes before adding the filling and then 20 minutes after. - 7/21/12

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  • This was yummy, something very different. I would recommend that you try prebaking the crust. I didn't, and even after 40 mins. (when I was afraid to bake the filling any more) the crust was still pale and doughy. - 11/8/07

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