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
Historians have proved the existence of recipes far back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. In practice though, sadly, these early recipes were just very basic hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered so far, according to food historians is a collection of ancient tablets in the Sumerian language describing 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 drank it feel exhilarated. Later on, there were two interesting books which appeared in the 14th Century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian food that is served today, but rather recipes for the types of meals prepared for the rich and powerful of the time. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from middle-east cuisine, such as coriander, parsley, basil and rosemary. These new culinary innovations caused an explosion in recipe publications, some of which still exist in private collections. For the centuries that followed, the upper classes competed with each other to serve the most extravagent meals, and because of this cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, verifying, and writing down recipes to allow everyone to enjoy them. The introduction of the TV gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Artichoke With Mamas Cornbread Dressing recipe.
