Recipe courtesy of Curtis Aikens
Artichoke with Mama's Cornbread Dressing
- Total: 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.
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.