1 4 artichokes -- parboiled fo
Directions
: 15 minutes, choke removed
: ****** for stuffing ******
4 c cornbread -- crumbled
2 c bread, toasted -- cut into
1 " cubes
10 saltine crackers
2 c vegetable stock
3 stalks celery -- diced
1 md onion -- diced
2 lg eggs
1/2 stick butter
1 ts dried sage
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
Date: Tue, 29 Oct 1996 11:18:55
~0500 (
Servings: 1 servings
Artichoke With Mamas Cornbread Dressing Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Salad; Vegetable
The History of Recipes
Food historians have found proof that recipes existed far back into ancient history, certainly as far into history as ancient Egypt, and possibly even further. However, mostly, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are some tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius created a collection of documents describing recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient Romans made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs such as thyme, rue and parsley. During the succeeding few hundred years, the rich and powerful families of the West competed with each other to lay on the most exotic meals, and because of this cooks and their recipe collections increased in prestige. Even so, it wasn`t until the nineteenth century the formal cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. Like it or not, the introduction of television gave us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Artichoke With Mamas Cornbread Dressing recipe.
