Artichoke - Cranberry Stuffing

• 8 medium artichokes
• 2 cups carrots, chopped
• 1 cup onion, chopped
• 5 cups breadcrumbs
• 2 cups cranberries, chopped
• 1 teaspoon dried thyme
• 12 teaspoon ground allspice
• 13 cup orange juice
• pepper

1. Trim stems and tips of artichoke petals.
2. Place stem-down in a deep saucepan or pot with 3 inches boiling water.
3. Boil gently, covered, for 25 to 40 minutes or until a center petal pulls out easily.
4. Drain upside-down on rack and cool.
5. Remove outer petals from artichokes; save to enjoy as an appetizer or snack.
6. Remove center petals and fuzzy centers of artichokes; trim out hearts.
7. Chop hearts and place in a large bowl.
8. Set aside.
9. Steam carrots and onions for 8 to 10 minutes, or until carrots are nearly tender.
10. Add steamed vegetables to artichokes; stir in bread crumbs, cranberries, thyme, and allspice.
11. Toss until well combined.
12. Sprinkle orange juice over mixture to moisten stuffing as desired.
13. Toss well; season with pepper.
14. Use to stuff a 12- to 15-pound turkey, a large roasting chicken, or other poultry.
15. Bake at 350F, any remaining stuffing in a lightly greased baking dish, covered, during the last 30 to 40 minutes of roasting.

artichokes, carrots, onion, breadcrumbs, cranberries, thyme, ground allspice, orange juice, pepper

Taken from www.food.com/recipe/artichoke-cranberry-stuffing-258388 (may not work)