preparation

• 1 Cut the bread into small cubes and dry out for 2 days until hard.
• 2 Finely chop the celery, onion, and carrots.
• 3 In a large pot, sauté the celery, onions, and carrots in olive oil on medium heat until transparent and cooked through but not browned. 8-10 minutes.
• 4 Add the chopped fresh herbs and mix.
• 5 Add the bread cubes and mix well.
• 6 In a bowl or sauce pan, blend well the Artichoke Spread with the stock until blended.
• 7 Add half the stock and mix.
• 8 Continue adding the stock until the mixture is humid but without liquid at the bottom of the pan.
• 9 Adjust for salt and pepper.
• 10 Transfer to a baking dish or roasting pan.
• 11 Bake in a pre-heated oven at 400ºF for about 45 minutes until golden brown and has dried out. (if the top starts to brown to early lower the heat).
• 12 Serve hot.
• 13 May be made ahead of time and re-heated before serving.