ARTICHOKE ASIAGO SQUARES
Make and share this Artichoke Asiago Squares recipe from Food.com.
Provided by FrVanilla
Categories Lunch/Snacks
Time 35m
Yield 25 squares, 25 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease and line an 8-inch square pan with parchment paper so that the paper hangs over the sides.
- In a food processor, pulse artichokes, spinach, onion, garlic and oregano, if using, until finely chopped but not puréed. Pulse in eggs, then pulse in breadcrumbs and Asiago.
- Scrape mixture into prepared pan, spread to level and bake for 20 to 25 minutes until set.
- Cool to room temperature before slicing into squares and store refrigerated.
- Square can be served at room temperature or warmed in a 325 F for 10 minutes.
Nutrition Facts : Calories 26.5, Fat 0.9, SaturatedFat 0.3, Cholesterol 33.8, Sodium 68.3, Carbohydrate 3.1, Fiber 1, Sugar 0.5, Protein 1.9
CHEESY ARTICHOKE SQUARES
This is an old family favourite. I can't remember where I got the recipe, but I have been making these squares for 25 years. These spicy squares are excellent served hot or cold. If you are not a fan of alot of herbs, than please, add the amount you would prefer, this dish is very versatile.
Provided by Baby Kato
Categories Cheese
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
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.
ASIAGO ARTICHOKE DIP
My husband and I were buying this expensive little treat at our grocery store for a while until I looked and saw that it only had a handful of ingredients. After a few tests, voila! Homemade dip!
Provided by Julie_Rushton
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mash up the artichoke hearts in a bowl along with the minced garlic.
- Add the other ingredients.
- Mix it all together and refrigerate until using.
- All the proportions can be tweaked according to personal preference. You can also serve this recipe hot! The cheese gets all melty and yummy!
ARTICHOKE, TOMATO AND ASIAGO FOCACCIA
High moisture flat breads like focaccia can be temperamental when it comes to humidity. You may find you need to add more milk or flour to get the right consistency. The instructions are written with a beginner in mind; this recipe is not as intimidating as it looks. A quick note on measuring: I use sifted flour, and sift it right into the measuring cup. If you tend to scoop yours up out of the bag, start with less, as it may be more compacted.
Provided by EmmyDuckie
Categories Yeast Breads
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Scald the milk, and cool to lukewarm, not too hot, or it will kill the yeast (about 100F).
- Mix flour, yeast, oil and milk in a medium bowl, cover and let rest for 20 minutes.
- Sprinkle on salt and mix dough in an electric mixer with dough hook on low medium speed, adding flour as needed until it is sticky and stretchy, and comes away from the sides of the bowl. (You can knead by hand, it will just take longer.).
- Let dough rest, covered, 30 minutes, knead again for about 5 minutes. The dough should be very sticky, but hold together in a ball.
- Rinse and drain artichoke hearts, and finely chop.
- Mix artichokes, tomatoes, and cheese, set aside.
- The tomatoes will absorb any excess moisture from artichokes and soften nicely.
- Let the dough rise until doubled, about 1 1/2 to 2 hours.
- Scrape out onto a floured countertop or large cutting board.
- Shape the dough into a rough rectangle.
- Roll with a floured rolling pin to about 1/4 to 1/2 inch thick.
- Top roughly 2/3 of the dough with cheese, tomatoes, and artichokes, the mixture should be damp, but not dripping wet.
- Fold dough into thirds, like an envelope, with the empty third over the center, and the other side over that, and roll again gently, until the fillings just begin to be visible through the top of the dough.
- Place dough on a cookie sheet lined with parchment paper or silpat.
- Preheat oven to 450F; let dough rise, loosely covered, 1 to 1 1/2 hours, until puffy and soft.
- Brush dough with olive oil. Use fingers to make several small dimples in bread.
- Sprinkle with kosher salt, and more cheese if you like.
- Bake for 15 minutes, rotating pan after 10 minutes.
- Let cool slightly before cutting into squares.
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