Recipe courtesy of Curtis Aikens
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Warm Artichoke and Bacon Dip

Recipe courtesy of Giada De Laurentiis

Artichoke Toasts

Recipe courtesy of Firefly on Paradise

Marsala Artichokes

Recipe courtesy of Sandra Lee

Artichoke Provencale

Recipe courtesy of Michael Jackson

Stuffed Artichokes

Recipe courtesy of Anne Burrell

Stuffed Artichokes

Recipe courtesy of Anne Burrell

Microwave Artichokes

Recipe courtesy of Michele Urvater

Artichoke Dip

Recipe courtesy of Food Network Kitchen

Artichoke Vinaigrette

Recipe courtesy of Michael Lomonaco

Browse Reviews By Keyword