Ingredients

2 tablespoons olive oil 1 large red onion, chopped 2 garlic cloves, minced 10-ounce package frozen artichoke hearts, thawed and coarsely chopped 1/2 cup chopped oil-packed sun-dried tomatoes, drained 1 pound crusty sourdough or other country-style bread, cut into 1/2-inch cubes and dried overnight (about 5 cups) 1/2 cup chopped fresh basil 1/2 cup freshly grated Parmesan cheese 1/4 teaspoon crushed red pepper flakes 1/2 cup dry vermouth or white wine 2 large eggs, beaten 1/2 to 1 cup turkey or chicken broth, as needed Salt, to taste

Description

In A Large Skillet Over Medium, Heat The Oil. Add The Onion And Saute Until Lightly Browned, About 6 Minutes. Stir In The Garlic And Cook For 1 Minute. Stir In The Artichoke Hearts And Sun-dried Tomatoes, Then Cook Until Heated Through, About 2 Minutes. T

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