4 artichokes -- parboiled for
: 15 minutes, choke removed
: ****** For Stuffing ******
4 c cornbread -- crumbled
2 c bread, toasted -- cut into
1 " cubes
10 saltine crackers
2 c vegetable stock
3 stalks celery -- diced
1 md onion -- diced
2 lg eggs
1/2 stick butter
1 ts dried sage
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
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
