Combine cornbread, toasted bread and crackers in mixing bowl. pour stock
into saucepan and add celery and onion. Bring to a boil and cook for 10
minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten
eggs, butter, sage, salt and pepper. Preheat oven to 350 degrees. Take
each artichoke, making certain they are well-drained, and carefully pull the
leaves back slightly in order to stuff. Place the stuffing inside the core,
and add a bit between the leaves. Place in lightly oiled baking pan and bake
for 15-20 minutes, until stuffing is nicely browned.
TIP:
RAW ARTICHOKE SALAD
6 raw artichokes, julienned, mixed with 2 each red and yellow pepper,
julienned and mixed with your favorite herbal vinaigrette
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