Artichoke squares are the perfect blend of creamy, cheesy, and savory flavors wrapped in a crispy crust. This versatile appetizer has become a favorite at gatherings and potlucks because it’s easy to make and always a crowd-pleaser. We love how the tender artichoke hearts add a subtle tang that pairs beautifully with melted cheese and herbs.
Originating from Mediterranean-inspired cuisine, these squares bring a touch of elegance to any table without requiring complicated ingredients or techniques. Whether you’re hosting a party or just craving a delicious snack, our artichoke squares recipe is a go-to that delivers big on taste with minimal effort. Let’s dive into this simple yet irresistible dish that’s sure to become a staple in your recipe collection.
Ingredients
To create perfectly crispy and creamy Artichoke Squares, we need to carefully select ingredients for both the crust and the filling. Each component plays a crucial role in delivering the signature taste and texture of this irresistible appetizer.
For the Crust
We want a crust that is golden, buttery, and firm enough to hold the rich filling without breaking apart. Here are the ingredients we use:
- 1 ½ cups all-purpose flour, sifted
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 3 tablespoons ice-cold water
For the Filling
The filling blends creamy cheese, savory artichoke hearts, and fresh herbs to create the flavor-packed center. Here’s what goes inside:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Artichoke hearts | 1 can (14 ounces) | Drained and roughly chopped |
| Cream cheese | 8 ounces | Softened |
| Mayonnaise | ½ cup | |
| Grated Parmesan cheese | ½ cup | |
| Mozzarella cheese | 1 cup | Shredded |
| Garlic | 2 cloves | Minced |
| Lemon juice | 1 teaspoon | Freshly squeezed |
| Salt | ½ teaspoon | |
| Black pepper | ¼ teaspoon | Freshly ground |
| Fresh parsley | 2 tablespoons | Chopped |
Together these ingredients ensure the Artichoke Squares are bursting with flavor and texture every time.
Equipment Needed
To make perfectly crispy and creamy Artichoke Squares we rely on essential kitchen tools that ensure precision and ease throughout the cooking process. Here’s a detailed list of the Equipment Needed along with their specific uses:
| Equipment | Purpose |
|---|---|
| Mixing bowls | For combining the crust ingredients and filling. |
| Food processor | To achieve evenly chopped artichoke hearts and mix the crust dough quickly. |
| Measuring cups & spoons | For accurate measurement of dry and wet ingredients. |
| 9×9 inch baking pan | Ideal size to bake the artichoke squares evenly. |
| Rolling pin | To roll out the dough into a flat, even crust. |
| Spatula | For folding filling ingredients together and spreading over the crust. |
| Knife | To chop fresh parsley and other ingredients finely, if needed. |
| Oven | Preheated to the exact temperature to bake the squares perfectly. |
| Cooling rack | Allows the artichoke squares to cool evenly after baking. |
We highly recommend using a food processor for the crust and artichoke hearts because it speeds up prep time and guarantees consistent texture. For mixing the filling, a sturdy mixing bowl and spatula give us the best control to combine without overworking the ingredients.
Lastly, preheating the oven and using the exact 9×9 inch baking pan ensure our artichoke squares bake evenly with that ideal golden crust we all crave. Having a cooling rack handy also helps keep the bottom crisp as the filling sets perfectly.
By assembling these tools before starting, we create an efficient workflow that makes the Artichoke Squares recipe both seamless and enjoyable.
Prep Work
Before we dive into assembling our Artichoke Squares, proper Prep Work is essential. Organizing each step ensures a smooth cooking process and guarantees the perfect balance of creamy filling and crispy crust.
Preparing the Artichokes
First, let’s prepare our star ingredient: the artichoke hearts. Whether using fresh, frozen, or canned artichokes, proper handling impacts both texture and flavor.
- Drain any canned or frozen artichokes thoroughly to avoid excess moisture.
- If fresh, trim and steam the artichokes until tender, then remove the hearts.
- Chop the artichoke hearts finely in a food processor or by hand to create a uniform texture.
- Toss chopped artichokes with a splash of lemon juice to maintain their fresh tang and prevent browning.
This preparation helps us achieve the perfect tender bite that complements the cheesy filling.
Preheating the Oven
Let’s get our oven ready to bake the Artichoke Squares evenly:
| Temperature | Recommended Time Before Baking |
|---|---|
| 375°F (190°C) | At least 15 minutes |
- Preheat the oven to 375°F (190°C).
- Allow the oven to fully reach temperature before placing our dish inside for consistent baking results.
Proper preheating ensures the crust becomes golden and crisp while the filling melts into a luscious, creamy delight.
Greasing the Baking Dish
To prevent sticking and achieve easy serving, prepping the baking dish is crucial.
- Select a 9×9 inch baking pan for even thickness and ideal portion size.
- Lightly grease the dish using unsalted butter or non-stick spray.
- For extra assurance, we can dust the greased pan lightly with flour, shaking out any excess.
This step ensures our Artichoke Squares release cleanly with a beautiful crust intact.
Directions
Follow these detailed steps to create crispy and cream-filled artichoke squares that will impress any crowd. We guide you through making the crust, preparing the filling, assembling, baking, and serving.
Making the Crust
- Combine dry ingredients: In a large bowl, mix 1 ½ cups all-purpose flour and ½ teaspoon salt.
- Add butter: Cut ½ cup cold unsalted butter into small cubes. Using a pastry blender or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Add cold water: Slowly add 3-4 tablespoons ice-cold water, stirring gently until the dough begins to hold together.
- Form and chill: Gather the dough into a ball, flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to ensure a flaky texture.
- Roll out the dough: On a lightly floured surface, roll the chilled dough to fit a 9×9 inch baking pan, approximately ¼ inch thick.
Preparing the Filling
- Drain and chop artichokes: Drain 14 ounces canned or thawed frozen artichoke hearts thoroughly. Pat dry and chop finely.
- Mix cheeses and condiments: In a mixing bowl, combine:
- 8 ounces cream cheese, softened
- ½ cup mayonnaise
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Add flavor: Mince 2 cloves garlic and add with 1 tablespoon fresh lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Incorporate artichokes and parsley: Fold in the chopped artichokes and 2 tablespoons chopped fresh parsley until evenly blended.
Assembling the Squares
- Prepare the pan: Lightly grease the 9×9 inch baking pan.
- Press the crust: Transfer the rolled crust into the pan, pressing it evenly across the bottom and slightly up the sides.
- Add the filling: Spread the artichoke filling evenly over the crust, ensuring full coverage for consistent baking.
Baking Instructions
- Preheat the oven to 375°F (190°C).
- Bake the assembled squares for 25 to 30 minutes or until the crust is golden brown and filling is bubbly.
- For an extra golden top, broil for the last 2 minutes, watching carefully to avoid burning.
Cooling and Serving
- Allow the artichoke squares to cool in the pan on a wire rack for 10 to 15 minutes.
- Use a sharp knife to cut into 16 squares or desired serving sizes.
- Garnish with additional fresh parsley or a light drizzle of olive oil if desired.
- Serve warm or at room temperature for the best creamy, cheesy, and tangy flavor profile.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Chill dough | Refrigerate | 30 minutes | Ensures flaky crust |
| Bake squares | 375°F (190°C) | 25-30 minutes | Golden crust and bubbly filling |
| Optional broil | Broil | 2 minutes max | Adds golden top |
| Cooling | Room temp | 10-15 minutes | Sets filling for clean cuts |
Tips for the Best Artichoke Squares
To ensure our Artichoke Squares turn out perfectly every time, let’s focus on key tips that elevate flavor, texture, and presentation. Following these expert pointers will help us master this crowd-pleasing appetizer.
Choose Quality Artichokes
- Use fresh or high-quality canned artichoke hearts for the best texture and flavor.
- If using canned, rinse and drain well to avoid excess moisture that can make the filling soggy.
- For fresh, remove tough leaves and steam until tender, then finely chop.
Perfect the Crust
- Keep butter cold before cutting it into the flour for a flaky crust.
- Add ice-cold water slowly, just enough to bring the dough together without making it sticky.
- Chill the dough for at least 30 minutes before rolling to prevent shrinking during baking.
- Grease or line the baking pan well to ensure easy removal.
Create the Creamy Filling
- Use room temperature cream cheese for easy mixing and smooth filling texture.
- Combine Parmesan and mozzarella cheese to balance sharpness and meltiness.
- Add fresh lemon juice and garlic to brighten the savory filling with subtle tang and aroma.
- Fold in fresh parsley last for a pop of color and herbaceous freshness.
Baking Tips
- Preheat the oven to 375°F (190°C) for even baking and golden crust.
- Bake until the edges are golden brown and the center is set but slightly jiggly for creamy texture.
- Let the squares cool for 10-15 minutes before slicing to help them firm up perfectly.
Serving Suggestions
- Serve warm or at room temperature topped with extra fresh parsley or a squeeze of lemon.
- Pair with crisp white wine or sparkling water for balanced flavors.
Quick Reference Table for Key Steps
| Step | Tip | Reason |
|---|---|---|
| Artichoke Prep | Drain and finely chop | Prevents soggy filling |
| Dough Mixing | Use cold butter and ice water | Creates flaky golden crust |
| Dough Chilling | Chill for 30 minutes or more | Avoids shrinkage in oven |
| Filling Mixing | Use room temperature cream cheese and fresh herbs | Ensures creamy texture and flavor |
| Baking | Bake at 375°F until golden edges | Perfect crispy crust and firm center |
| Cooling | Cool for 10-15 minutes before slicing | Sets filling for clean squares |
Remember:
“The secret to irresistible artichoke squares lies in the balance of a crisp buttery crust with a rich and tangy filling – every detail counts.”
Following these tips will guarantee we create Artichoke Squares with the ideal blend of creamy, savory, and crispy elements that everyone will enjoy.
Variations and Substitutions
When making Artichoke Squares, customizing the recipe can enhance flavors or accommodate dietary preferences. Let’s explore versatile options that keep the essence of this savory dish intact while adding unique twists.
Cheese Variations
Cheese is integral for the creamy, rich filling. While the original recipe uses cream cheese, Parmesan, and mozzarella, here are substitution ideas:
- Feta Cheese: Adds a tangy, salty punch. Use crumbly feta instead of Parmesan for a Mediterranean hint.
- Gruyère or Swiss: Both melt beautifully, introducing a nutty, smooth texture.
- Goat Cheese: For a sharper tang and creamy consistency replace cream cheese partially with goat cheese.
| Original Cheese | Substitution Options | Flavor Impact |
|---|---|---|
| Cream Cheese | Goat Cheese | Tangy, creamy |
| Parmesan Cheese | Feta Cheese | Saltier, Mediterranean |
| Mozzarella Cheese | Gruyère or Swiss | Nutty, smooth melt |
Crust Alternatives
Our buttery all-purpose flour crust is what gives the squares their golden crunch. You can tailor it with:
- Whole Wheat Flour: Adds a nutty flavor and fiber boost; best used half whole wheat to half all-purpose to keep texture light.
- Gluten-Free Flour Blend: For gluten sensitivities, opt for a 1:1 gluten-free baking flour substitute.
- Phyllo Dough: Use layered phyllo for a flaky, flaky crust texture, brushing with butter between layers.
Artichoke Options
The star ingredient, artichokes, can be prepared and substituted based on availability:
- Fresh Artichokes: Steam and chop finely for a fresh flavor.
- Frozen Artichoke Hearts: Thaw completely and drain thoroughly to avoid soggy filling.
- Canned Artichokes: Rinse well to remove excess brine or oil, enhancing taste without overpowering salt.
Additional Flavor Boosters
To elevate the rich filling or tweak flavors, consider:
- Sun-Dried Tomatoes: Chop finely and fold into the filling for bursts of sweetness and color.
- Spinach: Add cooked, drained, and chopped spinach for added greenery and nutrients.
- Herbs: Swap fresh parsley with basil, dill, or chives for variable aromatic notes.
- Spices: Sprinkle in smoked paprika, crushed red pepper flakes, or nutmeg for subtle complexity.
Dietary Substitutions
For specific dietary needs without sacrificing taste or texture:
| Dietary Need | Substitution | Notes |
|---|---|---|
| Vegan | Use vegan cream cheese and vegan mozzarella | Replace mayo with vegan mayo or cashew cream |
| Low-Carb/Keto | Substitute flour crust with almond flour crust | Keep cheeses full-fat for best texture |
| Dairy-Free | Use dairy-free cream cheese and nutritional yeast | Nutritional yeast gives cheesy flavor |
By experimenting with these Variations and Substitutions, we can create personalized versions of Artichoke Squares that cater to different tastes and dietary requirements without losing the familiar creamy and crispy appeal.
Storage and Make-Ahead Instructions
To keep our artichoke squares fresh and delicious, following proper storage and make-ahead techniques is essential. Here’s how we can store them effectively and prepare them in advance without sacrificing flavor or texture.
Refrigeration
- Allow the artichoke squares to cool completely at room temperature after baking.
- Transfer the squares to an airtight container or wrap them tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 4 days.
Reheating tip: Warm the squares in a preheated oven at 350°F (175°C) for about 10 minutes until heated through and the crust regains its crispness.
Freezing
- Cool the baked artichoke squares thoroughly.
- Wrap each square individually in plastic wrap to prevent freezer burn.
- Place the individually wrapped squares in a freezer-safe container or heavy-duty freezer bag.
- Freeze for up to 3 months to maintain quality.
To reheat from frozen: Thaw overnight in the refrigerator then warm in the oven at 350°F (175°C) for 15 minutes or until heated through.
| Storage Method | Storage Time | Preparation Before Reheating | Reheating Time & Temp |
|---|---|---|---|
| Refrigerator | Up to 4 days | Cool completely then airtight seal | 350°F (175°C), 10 min |
| Freezer | Up to 3 months | Wrap individually, freeze, thaw overnight | 350°F (175°C), 15 min |
Make-Ahead Preparation
- We can prepare the crust and filling up to 24 hours in advance.
- Keep the dough chilled and the filling stored in an airtight container in the fridge.
- Assemble the squares just before baking to maintain the best texture.
- If desired, assemble in the pan, cover tightly, and refrigerate up to 6 hours before baking.
Pro Tip
For the crispiest crust after refrigeration or freezing, always reheat in the oven rather than the microwave. This preserves the texture and enhances the savory flavors of the artichoke squares.
By following these storage and make-ahead techniques, we ensure our artichoke squares will stay scrumptious whenever we’re ready to serve them.
Conclusion
Artichoke squares offer a perfect blend of creamy, tangy, and crispy elements that make them a standout appetizer for any occasion. With straightforward ingredients and simple steps, they’re easy to prepare yet impressive to serve.
Whether you’re hosting a party or craving a flavorful snack, these squares deliver satisfying taste and texture every time. Plus, their versatility means you can easily tailor them to suit your preferences or dietary needs.
By mastering this recipe and keeping a few tips in mind, we’re confident you’ll have a go-to dish that’s sure to please both family and friends alike.
Frequently Asked Questions
What are artichoke squares?
Artichoke squares are savory appetizers featuring a crispy, buttery crust filled with a creamy mixture of artichoke hearts, cheeses, and seasonings. They combine tangy, cheesy, and savory flavors, perfect for parties and casual snacking.
What ingredients do I need to make artichoke squares?
You’ll need all-purpose flour, salt, unsalted butter, ice-cold water for the crust; and artichoke hearts, cream cheese, mayonnaise, Parmesan, mozzarella, garlic, lemon juice, salt, pepper, and parsley for the filling.
What kitchen tools are required to prepare artichoke squares?
Essential tools include mixing bowls, a food processor, measuring cups and spoons, a 9×9 inch baking pan, rolling pin, spatula, knife, and a preheated oven.
How do I prep artichoke hearts for the filling?
Drain excess moisture from canned or frozen artichokes, steam fresh ones if using, and chop finely to ensure the filling has a perfect texture and flavor.
At what temperature and time should I bake artichoke squares?
Bake at 375°F (190°C) for around 30-35 minutes until the crust is golden brown and the filling is bubbly.
Can I customize the cheeses or crust in this recipe?
Yes, you can substitute cheeses with feta, Gruyère, goat cheese, or use alternative crusts like whole wheat flour, gluten-free blends, or phyllo dough depending on your preference.
How should I store leftover artichoke squares?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individually wrapped squares for up to 3 months.
What’s the best way to reheat artichoke squares?
Reheat in a preheated oven to restore their crispiness. Avoid microwaving if you want to maintain the crust’s texture.
Can I make artichoke squares ahead of time?
Yes, you can prepare the crust and filling in advance, then assemble and bake when ready to ensure freshness and optimal texture.
Are there vegan or dairy-free alternatives for artichoke squares?
Yes, use dairy-free cheeses and mayonnaise alternatives, along with vegan butter to make a dairy-free, vegan-friendly version without sacrificing flavor.