Baked Artichoke Squares

Source:  Crisco Oil

Pastry:
1.5 c flour
1/2 t salt
1/2 c oil
1/4 c milk

Filling:
3 T oil
1 c chopped mushrooms
1/4 c thinly sliced celery
1 clove minced garlic
1 can (14 oz) artichoke hears -- drained and chopped
1/3 c chopped green onion
1/2 t marjoram
1/4 t oregano
1/4 t cayenne
1 c shredded cheddar cheese
1 c shredded Monterey Jack cheese
2 eggs slightly beaten

Preheat oven to 350.  Spray 9x13 pan with cooking spray.

For filling, heat oil in skillet.  Add mushrooms, celery and garlic.  Saute until celery is tender. Remove from heat. Stir in artichoke hearts, green onions and spices.  Add cheeses and eggs.

For pastry:  Combine flour and salt in medium bowl.  Blend oil and milk in separate bowl.  Add to flour mixture.  Stir with fork until mixture forms a ball.  Press into pen, and slightly up the sides.

Spread cheese mixture on crust.  Bake 30 minutes or until center is set.  Serve warm.

I don't have a good story of why I picked this recipe.  I am not even a huge fan of artichokes.  But for whatever reason, I picked this recipe.  Given my previously expressed views on artichokes, I used a slightly smaller, 10 ounce can.  And to make up for it, I pumped up the mushrooms (which I love).  I also used self rising flour (mostly b/c I ran out of all purpose flour).

This recipe comes together quickly.  It is a cross between a quiche and a pizza.  The topping is delicious, not to eggy, and with several assertive spices and flavor.  The crust is very crumbly, and I didn't care for its distinctive "oil" taste -- but that could probably be avoided by using a more neutral oil.   It is a fairly heavy dish, so you don't need a big piece.  A nice changeup to traditional brunch dishes, would be lovely with a fresh little salad.