Artichoke Squares

Artichoke Squares Recipe

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Megan Stewart


My stepmom found this recipe in an old New Orleans cookbook, and has made it many times through the years. It is super good!


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  • 1 1/2
    cans refrigerated crescent dough (8 oz cans)
  • 4 Tbsp
  • 1/2 c
    finely chopped onion
  • 1 Tbsp
  • 1/2 c
    half and half
  • 1/2 c
    sour cream
  • 4
    eggs, beaten
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp
    dill weed
  • 1/4 tsp
  • 1 Tbsp
    chopped parsley
  • 1 c
    grated parmesan
  • 1 c
    grated swiss, firmly packed
  • 1 c
    grated cheddar, firmly packed
  • 2
    9 oz cans artichoke hearts, cut into small pieces

How to Make Artichoke Squares


  1. Unroll dough and form flat crust over bottom and halfway up the sides of an 11x13 pan. Bake the crust at 350 degrees for 7 min and flatten it down with a spoon. Return the crust to the oven for 5 min, remove it, and allow it to cool. In saucepan melt the margarine. Add onion and cook until tender. Stir in flour, half and half, and cook the mixture until it has thickened. In a bowl combine the sour cream, eggs, salt, pepper, dill, nutmeg and parsley. Add this mixture to the onion mixture and mix well. Place a layer of artichoke hearts in the bottom of hte pie shell and sprinkle the cheddar cheese on top. Add another layer of artichokes and top with the swiss. Pour egg mixture over teh artichokes and cheese. Top with parmesan and bake at 325 degrees for 45 minutes. Cool the dish completely before cutting it. To serve as hors d'oeuvres, cut in small bite size squares. To serve as an appetizer, cut in 2 inch squares.

Printable Recipe Card

About Artichoke Squares

Course/Dish: Vegetable Appetizers
Main Ingredient: Dairy
Regional Style: American

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