Who’s intimidated by Stuffed Artichokes? Not you! Because you know after all the prep work is done, you can look forward to tender artichokes with cheesy, garlicky breadcrumbs tucked between the leaves and baked until golden and crispy.Pass the lemony dipping sauce, please! WANT TO SAVE THIS RECIPE? Enter your email below to save this recipe to your free Well Plated recipe box.Email Address *Hidden Username FieldGo From time to time, we'll send you the best of Well Plated.

We respect your privacy and you can opt out anytime.Already registered? Log in here.Why You’ll Love This Italian Stuffed Artichokes Recipe The Best Way to Enjoy the Oddest Vegetable.Don’t get me wrong, I love Spinach Artichoke Mac and Cheese, but prepping whole artichokes for stuffing makes me wonder why and how anyone decided to try to eat these things.

Then I eat them and remember: oh, that’s why.They’re almost buttery in texture, with notes of nuttiness and just enough earthiness to make things interesting.They’re also a great vehicle for delivering cheesy, crispy breadcrumbs.

Classic Italian Appetizer.Stuffed artichokes have a little bit of that retro flair going for them, and if you grew up in an Italian-American family, you may remember your Nonna making this recipe for special occasions.Just add Eggplant Parmesan as a main course and you’ll be set! Something Different.

I love vegetables, but I do get in veggie ruts now and then—you know, making the

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