« Back to Baked Artichoke Squares


25 min


30 min


2 dozen appetizers


Crisco® Original No-Stick Cooking Spray 1/4 tsp. cayenne pepper
3 tbsps. Crisco® Pure Vegetable Oil 1 cup (4 oz.) shredded Cheddar cheese
1 cup chopped fresh mushrooms 1 cup (4 oz.) shredded Monterey Jack cheese
1/4 cup thinly-sliced celery 2 large eggs lightly beaten
1 clove garlic minced CRUST
1 (14 oz.) can artichoke hearts drained and chopped1 1/2 cups Pillsbury BEST™ All Purpose Flour
1/3 cup chopped green onion 1/2 tsp. salt
1/2 tsp. dried marjoram leaves 1/2 cup Crisco® Pure Vegetable Oil
1/4 tsp. dried oregano leaves 1/4 cup milk


  1. HEAT oven to 350ºF. Spray a 13 x 9-inch baking pan with no-stick cooking spray.

  2. HEAT 3 tablespoons 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 cheeses and eggs. Mix well. Set aside.

  3. COMBINE flour and salt in medium bowl. Blend 1/2 cup oil and milk in small bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up sides of prepared pan.

  4. SPREAD cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.