Cut one loaf (1 lb.) sourdough bread into 1/2 inch cubes
One T. butter
two sweet onions, peeled and chopped
one cup chopped celery
Two T. minced garlic
Two cups vegetable broth
Two jars (6 oz. each) marinated artichoke hearts, drained and chopped
1/2 cup grated parmesan cheese
One and a half tsp. minced fresh rosemary leaves or 3/4 teaspoon crumbled dried rosemary
salt and pepper
One large egg
Spread bread cubes in a single layer on flat pans or cookie sheets. Bake at 350 degrees about 25 minutes or until toasted golden brown. Turn cubes with a spatula occasionally, and switch pan positions after 15 minutes.
In large frying pan, combine butter, onions, celery and garlic. Stir often until vegetables are lightly browned, about 15 minutes. Pour into large bowl. Add a little broth to the pan, and scapr up brown bits, add to the bowl.
Pour two cups of broth into the bowl, add the bread cubes, artichoke hearts, cheese, rosemary and mix well. Add salt and pepper to taste. Make a well in the dressing, add the egg, beat with a fork to blend, then mix egg into the dressing.
Spoon mixture into a shallow 3 quart casserole (9 x 13 inch pan) For moist dressing, cover with foil; for crusty dressing, do not cover. Bake at 325 degrees until hot or lightly browned, about 50 minutes (at least an hour if chilled).