4 Reviews

Oh boy, is this wonderful! Made a couple of minor changes -- some intentional, others not. Had to use regular crushed tomatoes rather than fire-roasted, as our supermarket doesn't carry them; similarly had to use canned artichokes rather than frozen. On the other hand, added a little olive oil to the filling to make it easier to work with, and lastly, sprinkled a little grated Parmesan cheese on top along with the provolone. What a fabulous combination of flavors and textures; will definitely make this again!

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l'ecole May 15, 2011

This is an amazing recipe! It tastes great, extremely easy to make and reheats well. Just a few notes: I used canned artichokes instead of frozen (they were out of the frozen) and had no problems. In the case of the recipe, 20 shells is the perfect amount, so no need to cook extra shells.

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Rae-Rae May 12, 2011

What a wonderful recipe. It has a ton of flavor. Even my husband who doesn't like artichokes enjoyed this one.

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phisig_grl February 22, 2008

This recipe is tasty and filling. Also great reheated. The pepperocinis give it a nice zip.

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malibumitch February 21, 2007
Artichoke, Spinach & Feta Stuffed Shells