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!

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.

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