Recipe courtesy of Curtis Aikens
Total:
40 min
Active:
20 min
Level:
None

Ingredients

For Stuffing:

Directions

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 a lightly oiled baking pan and bake for 15-20 minutes, until stuffing is nicely browned.

Cook's Note

RAW ARTICHOKE SALAD 6 raw artichokes, julienned, mixed with 2 each red and yellow pepper, julienned and mixed with your favorite herbal vinaigrette.

IDEAS YOU'LL LOVE

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Braised Artichokes

Recipe courtesy of Food Network Kitchen

Bacon and Artichoke Pasta

Recipe courtesy of Rachael Ray

Creamy Artichoke Soup

Recipe courtesy of Giada De Laurentiis

Salmon Cakes with Artichoke Tartar Sauce

Recipe courtesy of Katie Lee

Steamed Artichokes

Recipe courtesy of Food Network Kitchen

Artichoke Gratinata

Recipe courtesy of Giada De Laurentiis

Artichoke Risotto

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking