Artichoke Asiago Squares Recipes

Steps:

• Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sour cream, half-and-half and salt. Stir in Asiago cheese, artichoke hearts and onions. Spoon into 1-quart casserole or small ovenproof serving dish.
• Bake uncovered 10 to 15 minutes or until hot and cheese is melted. Remove from oven; stir. Sprinkle with parsley. Serve with breadsticks.

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.

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.

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.

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.

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.

Steps:

• Scald the milk, and cool to lukewarm, not too hot, or it will kill the yeast (about 100F).
• Mix flour, yeast, oil and milk in a medium bowl, cover and let rest for 20 minutes.
• Sprinkle on salt and mix dough in an electric mixer with dough hook on low medium speed, adding flour as needed until it is sticky and stretchy, and comes away from the sides of the bowl. (You can knead by hand, it will just take longer.).
• Let dough rest, covered, 30 minutes, knead again for about 5 minutes. The dough should be very sticky, but hold together in a ball.
• Rinse and drain artichoke hearts, and finely chop.
• Mix artichokes, tomatoes, and cheese, set aside.
• The tomatoes will absorb any excess moisture from artichokes and soften nicely.
• Let the dough rise until doubled, about 1 1/2 to 2 hours.
• Scrape out onto a floured countertop or large cutting board.
• Shape the dough into a rough rectangle.
• Roll with a floured rolling pin to about 1/4 to 1/2 inch thick.
• Top roughly 2/3 of the dough with cheese, tomatoes, and artichokes, the mixture should be damp, but not dripping wet.
• Fold dough into thirds, like an envelope, with the empty third over the center, and the other side over that, and roll again gently, until the fillings just begin to be visible through the top of the dough.
• Place dough on a cookie sheet lined with parchment paper or silpat.
• Preheat oven to 450F; let dough rise, loosely covered, 1 to 1 1/2 hours, until puffy and soft.
• Brush dough with olive oil. Use fingers to make several small dimples in bread.
• Sprinkle with kosher salt, and more cheese if you like.
• Bake for 15 minutes, rotating pan after 10 minutes.
• Let cool slightly before cutting into squares.

Steps:

• Cook rotini according to package directions. Keep hot.
• Drain and chop artichoke hearts.
• In a large skillet, sauté onion and garlic gently in the olive oil until onion starts to soften.
• Add artichokes. Heat gently, stirring often.
• Add basil and white wine.
• Shake the milk and flour together. Add to pan. Heat, stirring constantly, until simmering and thickened.
• Stir in Asiago and parsley. Taste and adjust seasonings.
• Toss pasta in sauce until well-coated. Serve sprinkled with cayenne pepper flakes and additional parsley.