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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Artichoke and Tomato Panzanella

Recipe courtesy of Giada De Laurentiis

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Stuffed Artichokes

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories