8 medium artichokes
prepared and cooked as directed for whole artichokes 2 cups chopped carrots 1 cup chopped onions 5 cups whole wheat bread crumbs 2 cups chopped fresh cranberries (for easier chopping
freeze cranberries and chop with food processor fitted with metal blade) 1 Tbsp chopped fresh thyme
or 1 tsp crushed dried thyme 1/2 tsp ground allspice 1/4-1/2 cup orange juice pepper to taste
Remove outer petals from artichokes; save to enjoy as an appetizer or snack. Remove center petals and fuzzy centers of artichokes; trim out hearts. Chop hearts and place in a large bowl. Set aside. Steam carrots and onions for 8 to 10 minutes, or until carrots are nearly tender. Add steamed vegetables to artichokes; stir in bread crumbs, cranberries, thyme and allspice. Toss until well combined. Sprinkle orange juice over mixture to moisten stuffing as desired. Toss well; season with pepper. Use to stuff a 12-15 lb turkey, a large roasting chicken or other poultry. Bake remaining stuffing in a lightly greased baking dish, covered, during the last 30 to 40 minutes of roasting. Makes about 10 cups of stuffing.