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
md
Onion; diced
2
lg
Eggs
1/2
Stick butter
1
ts
Dried sage
Copyright, 1996, TV FOOD NETWORK, G.P., All
Reserved
INSTRUCTIONS
FOR STUFFING
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
Rights
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>
A Message from our Provider:
“When I grow up, I want to be like Jesus.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!