6 large California artichokes
¾ cup chopped celery
¼ cup chopped onion
1 clove garlic, minced
¼ cup butter or margarine
2 cups cornbread dressing mix
¼ cup chopped parsley
½ cup chicken broth
½ cup chopped pecans, toasted

Preparation

Slice about 1 inch of the artichoke tops off crosswise. Trim stem to 1 inch or less, cut off thorns and discard lower leaves. Rinse under cold running water. In a deep saucepan or pot, stand the artichokes in 3 inches of water. Bring water to a boil. Cover and simmer 25 to 40 minutes, or until a leaf near the center pulls out easily.

Sauté celery, onion and garlic in butter until vegetables are tender. Remove from heat; stir in dressing mix, parsley, chicken broth and pecans. Remove center petals and fuzzy centers of cooked artichokes. Fill centers with dressing mixture. Bake ate 375F for 15 minutes or until thoroughly heated. Makes 6 servings.

The above recipe is taken from The California Artichoke Cookbook by the California Artichoke Advisory Board. For more information on artichoke preparation and recipes please visit the California Artichoke Advisory Board on the web at: www.artichokes.org

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