Leftover stuffed artichoke stuffing

I use this for a stuffed chicken. Wrap it, put a tooth pick in it, cover in chicken gravy and bake. Last ten minutes add provolone to the top. Serve with mashed potatoes.

What is your recipe for the stuffing or artichoke bread?

Recipe can be modified based on your taste buds.
Should make approx. 8 servings, double if you need more servings.
Prep time around 15 minutes, cooking time around 15 minutes
this same recipe can also be used to stuff artichokes


- fresh loaf of French bread, cut at 8" which will give you 2 pcs. when sliced in half.
- 3 cups Italian bread crumbs
- 7.5 ozs. jar/can of artichoke hearts, drain water. I usually put artichoke in a food processor and pulse for several seconds to dice
- 1/2 cup grated Parmesan/Romano cheese
- 2 Tblspns lemon juice
- 1 Tblspn minced garlic (add more if you like garlic)
- 1/2 cup EVOO
- 1 tspn of your favorite Cajun seasoning, I use my own brand
- 1/2 tspn black (or white) pepper
- mix above ingredients. Taste to see if you like it or anything else needs to be added.

- then spoon evenly onto French bread. Top with your favorite cheese: shredded cheddar, smoked provolone, mozzarella, pepper jack, etc..
- Bake at 325* for 10-12 minutes. Set on broil for 1-2 minutes if you want cheese browned. Be sure to check every few minutes so you don't burn the bread.

Go catch a flounder. Hurry!