ARTICHOKE AND SUN-DRIED TOMATO DRESSING
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!
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.