| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | #6, Tvfn | 1 | Servings | |
INGREDIENTS
| 4 | Artichokes, parboiled for 15 | |
| minutes choke removed | ||
| 4 | c | Cornbread, crumbled |
| 2 | c | Bread, toasted cut into 1" |
| cubes | ||
| 10 | Saltine crackers | |
| 2 | c | Vegetable stock |
| 3 | Stalks celery, diced | |
| 1 | Onion, diced | |
| 2 | Eggs | |
| 1/2 | Stick butter | |
| 1 | t | Dried sage |
INSTRUCTIONS
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 Recipe By : PICK OF THE DAY SHOW #PD7702 #6 Posted to MC-Recipe Digest V1 #268 Date: Tue, 29 Oct 1996 11:18:55 -0500 (EST) From: Chuck & Dorothy Tapping <ctapping@USIT.NET>
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Nutrition (calculated from recipe ingredients)
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Calories: 2002
Calories From Fat: 1022
Total Fat: 116g
Cholesterol: 616mg
Sodium: 2154.3mg
Potassium: 1147.9mg
Carbohydrates: 192.9g
Fiber: 14.6g
Sugar: 21.6g
Protein: 47.4g