This is one of those sides that just add a splash of flavor to any meal, especially fillet mignon or prime rib.  It is incredibly tasty!

3 T extra-virgin olive oil

1 med. onion, chopped

2 cloves garlic, finely chopped

1 can artichoke hearts (coarsely chopped and drained on paper towels)

1/2 C sun-dried tomatoes in oil (coarsely chopped and drained on paper towels)

1 loaf Crusty sourdough bread (cut into 1/2 inch cubes and toasted in oven for 10 min. at 350 degrees)

1/2 C freshly grated parmesan cheese

2 C chicken broth

2 eggs, lightly beaten

1 tsp. dried basil

salt and freshly grated pepper to taste

Preheat oven to 350 degrees.  Toast sourdough bread for 10 minutes, set aside.  Saute onion in olive oil for about 5 minutes, add garlic and saute for 1 min. more.  Add artichoke hearts and sun-dried tomatoes, mix well.

Transfer into a bowl.  Add bread cubes, parmesan cheese, basil and salt & pepper.  Gradually stir in 1 1/2 C of broth and the eggs.   Place in a buttered casserole bowl.  Drizzle with the remaining 1/2 C of broth.  Cover and cook for about 30 minutes.  Serve hot!

Note:  You can make this in advance, up to the cooking and store in the refrigerator.  Bring to room temperature, then bake for 30 minutes.

About Mary Moccia

Mother, wife, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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