Baked Artichoke Squares

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  • Crisco Original No-Stick Cooking Spray
  • 3 Tbsp. Crisco Vegetable Oil
  • 1 cup chopped fresh mushrooms
  • 1/4 cup thinly sliced celery
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  • 1 clove garlic, minced (or to taste)
  • 1 can (14 ounces) artichoke hearts, drained and chopped
  • 1/3 cup chopped green onion
  • 1/2 tsp. dried marjoram leaves
  • 1/4 tsp. dried oregano leaves
  • 1/4 tsp. cayenne pepper
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • 1 cup shredded Monterey Jack Cheese (about 4 ounces)
  • 2 large eggs, lightly beaten


  • 1-1/2 cups Pillsbury Best all-Purpose flour
  • 1/2 tsp. salt
  • 1/2 cup Crisco Vegetable Oil
  • 1/4 cup milk


Heat oven to 350 degrees F. Spray a 13x9-inch baking pan with no-stick cooking spray: set aside. For filling: Heat all-vegetable oil in medium skillet. Add mushrooms, celery and garlic. Saute until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add cheddar cheese, Monterey Jack cheese and eggs. Mix well. Set aside.


For pastry: Combine flour and salt in medium mixing bowl. Blend vegetable oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the sides of the prepared pan. Spread cheese filling on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.

Source: Crisco recipe newsletter

By Connie from Cotter, AR

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