ARTICHOKE RANCH SQUARES
I love to cook but don't have much free time. So I appreciate fast and easy recipes that are big on taste...like these savory snack squares. -Joanne VanderSchaaf, Fond du Lac, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 18 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 189 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 420mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
ARTICHOKE SQUARES
This recipe is one I make all the time. It comes from my very talented friend Lynn. Perfect for block parties and potluck gatherings, I'm sure there will be many variations on this basic recipe. Enjoy!
Provided by Reese Banta
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.
- Melt margarine in a skillet over medium-high heat; saute mushrooms, onion, and garlic in hot butter until the onion is clear, 5 to 7 minutes.
- Beat eggs, bread crumbs, salt, hot sauce, pepper, oregano, and garlic salt together in a bowl. Stir mushroom mixture, artichokes, and cheese into the egg mixture; pour into the prepared baking dish.
- Bake in preheated oven until the egg is set in the middle, 35 to 40 minutes. Cool slightly in baking dish before cutting into squares to serve.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 15.7 g, Cholesterol 183.6 mg, Fat 27.5 g, Fiber 3.4 g, Protein 22.7 g, SaturatedFat 13.4 g, Sodium 819 mg, Sugar 3.1 g
CHEESY ARTICHOKE SQUARES
"This is a wonderful appetizer," relates Katy Joosten of Suamico, Wisconsin. Guest are sure to love the tempting topping on the warm squares, and you will love how easy this recipe is to make with convenient crescent roll dough.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 165 calories, Fat 11g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 307mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
BAKED ARTICHOKE SQUARES
Game day or party these baked artichoke squares are a great appetizer.
Provided by Ellen Folkman
Categories Appetizers and Snacks
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 8 servings
ARTICHOKE SQUARES
Steps:
- Preheat oven to 325 degrees. Spray a 1 1/2 or 2 quart baking dish or pan with nonstick cooking spray (11 x 7 inch rectangle, 8 inch square, or 9 inch square pans will all work).
- Heat olive oil in a skillet over medium heat. Cook onion until softened and just starting to brown a bit. Add garlic and cook for another minute. Remove pan from heat and set aside.
- Drain the can of artichoke hearts and pat them dry with a paper towel. Chop the hearts up into small pieces and place in a mixing bowl. Add minced parsley, salt, pepper, and oregano. Stir everything together.
- In a separate small bowl, whisk together eggs and hot sauce. Add eggs to artichoke mixture along with the dry bread crumbs. Stir well to combine. Stir in cheddar cheese.
- Spread mixture evenly in baking dish and bake at 325 degrees for 30 minutes. Let cool in pan for a few minutes before cutting and serving.
Nutrition Facts : Calories 121 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 685 grams sodium
CHEESY ARTICHOKE SQUARE APPETIZERS
Make and share this Cheesy Artichoke Square Appetizers recipe from Food.com.
Provided by weekend cooker
Categories Fruit
Time 50m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 12
Steps:
- Pour marinade from 1 jar of artichoke hearts in skillet, heat and saute onion and garlic.
- Chop artichokes from each jar and set aside.
- In a separate bowl, combine eggs, breadcrumbs, salt,pepper, oregeno, and hot sauce.
- Fold in cheese and parsley.
- Add artichokes and onions, and mix well.
- Spoon into a 9-inch square baking dish.
- Bake uncovered at 325 degrees for 30 minutes.
- Allow several minutes before cutting into squares to serve.
ARTICHOKE SQUARES
Make and share this Artichoke Squares recipe from Food.com.
Provided by HeatherFeather
Categories Cheese
Time 55m
Yield 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 76.2, Fat 4.9, SaturatedFat 2.7, Cholesterol 54.2, Sodium 111.1, Carbohydrate 3.5, Fiber 1.1, Sugar 0.5, Protein 4.9
CREAMY ARTICHOKE RANCH
A lighter iteration of the rich and cheesy party hit, this cool and herbal dip is a crowd-pleasing hors d'oeuvre that will be ready in mere minutes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Serves 8 to 10
Number Of Ingredients 7
Steps:
- Drain artichokes, reserving 3 tablespoons marinade. Pulse artichokes, reserved marinade, anchovies, and parsley in a food processor until finely chopped. Add yogurt, oil, 2 teaspoons salt, and 1/4 teaspoon pepper; pulse a few more times to evenly combine. Transfer to a serving bowl. Drizzle with oil and serve with flatbread crisps.
INSTANT POT STEAMED ARTICHOKES WITH AIOLI
Instant pot artichokes are ready in under 30 minutes and the perfect Spring snack option when paired with a quick herb aioli. Paleo and vegetarian!
Provided by Lindsay Cotter
Categories side dish
Time 25m
Yield 3
Number Of Ingredients 11
Steps:
- Trim the outer layer of the artichoke by peeling off the first layer of leaves. Cut the tip and stem. Rub the tips with a little bit of fresh lemon juice. This is optional, but it keeps the artichokes from browning.
- Place artichokes upside down on the wire trivet of the instant pot. The wire trivet or steam basket should have come with your instant pot. Note - Video in post shows steaming artichokes stem side down. I used this method for cooking small artichokes in a smaller instant pot.
- Pour water or broth over the artichokes and around the instant pot. Add optional aromatics (i.e pinch of dried herbs, etc.) This will give the artichokes more flavor when steaming.
- Cover and lock the lid by sealing the vent closed. Pressure cook on high for 10 minutes (small artichoke) or 13-15 minutes for medium artichokes (see notes for other sizes).
- When the cooking cycle is finished, use the Quick Release method by turning the vent to steam release. This will help to reduce pressure and overcooking. Once it's done, the lid will unlock, naturally.
- Remove artichokes from the instant pot. Check to see if the artichokes are fully cooked by inserting a knife down the middle. It should slide into the bottom easily.
- Once they've finished cooking and are cool enough to handle, place on a large plate or bowl. Season to taste.
- Pull the leaves off and serve with aioli (below) or dip of choice or split in half for easy access to the heart.
- Whisk together all ingredients and let chill for 30 minutes before serving.
- For homemade aioli, see this recipe this recipe.
Nutrition Facts : ServingSize 1/2 large artichoke, Calories 30 calories, Sugar 0.6g, Fat 0.1g, SaturatedFat 0g, Carbohydrate 6.5g, Fiber 3.5g, Protein 2.1g
AMAZINGLY ADDICTIVE ARTICHOKE SQUARES
Steps:
- Preheat oven to 350 degrees F.
- Drain artichoke hearts and chop fine. If using hearts marinated in oil, reserve 2 tablespoons of the oil.
- Heat the 2 tablespoons of the reserved oil OR 2 tablespoon of olive oil, in a small skillet over moderate heat. Add the onion and garlic, and cook, stirring frequently, until soft-about 5 minutes. Add the chopped artichoke hearts and saute with onion and garlic for an additional minute. Remove from heat and cool for about 5 minutes.
- In a medium bowl, beat the eggs until frothy. Stir in the breadcrumbs, seasonings, cheese, and artichoke, onion, garlic mixture. Pour into greased 9 X 9 baking pan.
- Bake for 30 minutes or until lightly browned. Cool for 10 minutes, then cut in to 9 3-inch squares {if serving as a main course} or 27 1-inch squares {if serving as an appetizer}. Will keep, tightly covered and refrigerated for up to 3 days.
Nutrition Facts : ServingSize 1 3-inch square, Calories 185 kcal, Carbohydrate 4 g, Protein 9 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 110 mg, Sodium 265 mg, Fiber 1 g, Sugar 1 g
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- Drain the liquid from one jar of the artichoke hearts into a small saute pan. Place the chopped green onions in the saute pan and turn heat up to medium. Saute the onions for about 10 minutes, then allow to cool. Drain the remaining liquid, you just want to be left with the sauteed onions.
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- In a blender, add chickpeas, tahini, olive oil, lemon juice, garlic, and veganaise. Blend until smooth, using a rubber spatula scrape it off the sides when necessary.
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- Loosen edges from sides of pan as soon as they are removed from the oven. Cool slightly before cutting into squares. Serve warm, or freeze to use later.
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- In another bowl, beat the cream cheese with a hand mixer to fluff it up a bit. Then mix in the sour cream/ranch mixture.
- Stir the bacon, artichoke hearts, and parmesan cheese into the cream cheese mixture, by hand. Scoop into a clean bowl or baking dish. Garnish with additional bacon pieces and parmesan cheese, if you wish. Serve cold with sturdy crackers or toasted baguette slices.
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