Artichoke with Mama's Cornbread Dressing

Total Time:
40 min
Prep:
20 min
Cook:
20 min
Ingredients
  • 4 artichokes, parboiled for 15 minutes, choke removed
  • For Stuffing:
  • 4 cups crumbled cornbread
  • 2 cups toasted bread, cut into 1-inch cubes
  • 10 saltine crackers
  • 2 cups vegetable stock
  • 3 celery stalks, diced
  • 1 medium onion, diced
  • 2 large eggs
  • 1/2 stick butter
  • 1 teaspoon dried sage
  • Salt and pepper
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.

  • TIP: RAW ARTICHOKE SALAD

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


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Artichoke Risotto

    Recipe courtesy of Giada De Laurentiis