YIELD: 6 servings 2½ cups cubed day-old Italian bread, crust removed1 egg4 oz. Wisconsin Pleasant Ridge Reserve cheese, cut into small cubes2 Tbsps. grated Wisconsin SarVecchio cheese Juice of 1 lemon 6 fresh artichokes24 pearl onions, peeled 12 roasted garlic cloves3 anchovy filets¼ cup olive oil1 cup white wine as needed, salt and pepper 1. for stuffing: Heat oven to 375°F. Place bread cubes in food processor bowl fitted with metal blade. Process to make fine crumbs. Measure out 2 ...
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