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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This recipe was passed on to me by a co-worker. This makes a wonderful accompliment to any appetizer platter Ingredients:
1/2 cup vegetable oil, plus |
3 tablespoons vegetable oil, divided |
1 cup chopped mushroom |
1/4 cup thinly sliced celery |
1 (13 3/4 ounce) can artichoke hearts, drained and chopped |
1/3 cup chopped green onion |
1/2 teaspoon dried marjoram, crushed |
1/4 teaspoon dried oregano, crushed |
1/4 teaspoon ground red pepper |
2 cloves garlic, minced |
1 cup shredded cheddar cheese |
1 cup shredded monterey jack cheese |
2 eggs, slightly beaten |
1 1/2 cups all-purpose flour |
1/2 teaspoon salt |
1/4 cup milk |
Directions:
1. Heat 3 tbs oil in medium skillet over medium-high heat.
2. Add mushrooms,celery and garlic and sautee till celery is tender.
3. Remove from heat, stir in artichoke hearts, onion, marjoram, oregano and ground red pepper Add cheeses and eggs, mix well and set aside.
4. Combine flour and salt in a medium bowl.
5. Combine 1/2 cup vegetable oil and the milk in a small bowl.
6. Add to flour mixture, stir until mixture forms a ball.
7. Press dough in bottom and 1 1/2 inches up sides of 13x9x2 inch pan.
8. Bake in preheated 350 degree oven for 10 minutes.
9. Spread artichoke mixture on baked crust.
10. Continue baking about 20 minutes more or until center is set.
11. Cool slightly, cut into 24 squares.
12. Serve warm.
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