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 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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : PICK OF THE DAY SHOW #PD7702 #6 Posted to MC-Recipe Digest V1 #268 Date: Tue, 29 Oct 1996 11:18:55 -0500 (EST) From: Chuck & Dorothy Tapping
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|Serving Size: 1 Serving (1199g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1365 (67%)|
|Amt Per Serving||% DV|
|Total Fat 151.6g||202 %|
|Saturated Fat 75.9g||379 %|
|Monounsaturated Fat 45.4g|
|Polyunsanturated Fat 15g|
|Cholesterol 2358mg||726 %|
|Sodium 4517.6mg||156 %|
|Potassium 887.9mg||23 %|
|Total Carbohydrate 96.1g||28 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 92.4g|
|Protein 74.9g||107 %|
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Calories per serving: 2036
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