Recipe courtesy of Curtis Aikens
Save Recipe Print
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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Spinach and Artichoke Dip Pasta

Recipe courtesy of Damaris Phillips

Artichoke Toasts

Recipe courtesy of Firefly on Paradise

Stuffed Artichokes

Recipe courtesy of Donna Foltz

Steamed Artichokes

Recipe courtesy of Food Network Kitchen

Artichoke Gratinata

Recipe courtesy of Giada De Laurentiis

Stuffed Artichokes

Recipe courtesy of Giada De Laurentiis

Artichoke Ratatouille

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.