Artichoke Asiago Squares Recipes

GRILLED ARTICHOKES WITH GARLIC ASIAGO DIPPING SAUCE

Steps:

• Preheat the grill.
• Fill a large stock pot with 4 inches of water and bring to a boil.
• Using a sharp knife, cut off 1/2 an inch off the top of the artichoke. Trim the artichokes using kitchen shears and peel the stem with a vegetable peeler until the stem is white. Cut the artichokes in half. Using a spoon, scoop out the choke. Add some kosher salt to the pot to season the water and place the artichokes in the pot cut side down. Turn the heat to a simmer and cook until the heart is tender when poked with a knife, approximately 30 minutes.
• Using tongs, transfer to the artichokes to a plate lined with paper towels and allow to drain. Brush the entire surface lightly with olive oil and place directly on the grill rack over med-high heat. Grill the artichokes for 2-3 minutes on each side or until lightly charred. Transfer to a platter and keep warm.
• In a food processor, add the garlic, mayonnaise, yogurt, cheese, vinegar and mustard. Process until smooth. Season with salt and pepper to taste. Serve with the artichokes and lemon wedges, if desired.

BAKED ARTICHOKE SQUARES

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.

ARTICHOKE ASIAGO SQUARES

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.

CHEESY ARTICHOKE SQUARES

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 POPPERS

Steps:

• In medium bowl, mix 2/3 cup Asiago cheese, the goat cheese, cream cheese, lemon peel, salt and pepper. Roll each artichoke piece in mixture until coated. Place on cookie sheet. Refrigerate 1 hour.
• In 3 separate small bowls, place flour, eggs and bread crumbs. Dip each cheese-coated artichoke piece in flour and then in egg; roll in bread crumbs until coated. Return to cookie sheet.
• In heavy saucepan or large skillet, heat oil to 350°F. Fry poppers, a few at a time, in hot oil until golden brown on both sides. Drain on paper towels. Keep warm in a 250°F oven until serving time. Sprinkle poppers with additional Asiago cheese. Garnish with lemon.

ASIAGO ARTICHOKE DIP

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!