Artichoke Ranch Squares Recipes

CHEESY ARTICHOKE SQUARE APPETIZERS

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.

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.

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.

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.

SALMON AND ARTICHOKE QUICHE SQUARES

Steps:

• Preheat oven to 350°. Unroll crescent roll dough into a long rectangle; place in ungreased 11x7-in. baking dish. Press dough over bottom and up sides of dish, pressing perforations to seal., Sprinkle with 1/3 cup Parmesan cheese. Top with goat cheese, salmon and artichoke hearts. Sprinkle with onions, chopped dill and pepper. Whisk eggs and cream; pour over salmon mixture. Sprinkle with remaining Parmesan cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes (loosely cover with foil if edges are getting too dark). Cool 20 minutes. Cut into squares.

EASY ARTICHOKE CRESCENT SQUARES

Steps:

• Preheat oven to 375*F.
• Unroll dough into long rectangle in ungreased 13 x 9 inch pan; seal perforations. Press over bottom and 1/2 inch up sides to form crust. Sprinkle with Gouda cheese.
• Bake at 375*F. for 5 minutes.
• In small bowl, beat cream cheese until smooth. Add sour cream, red pepper flakes, salt and egg; blend well. Spread over partially baked crust.
• Top with shallots, artichoke hearts, and sundried tomatoes. Return to oven and bake an additional 13 to 19 minutes or until edges are deep golden brown and center is set.
• To serve, cut into squares. Serve warm or cold. Store in refrigerator.