Artichokes- stuffed Italian style

[curious aardvark]

Don't honestly think I've ever eaten any part of an artichoke.

Thios does look interesting though so if I see any I'll have go

Nice post :-)

[lynsey123]

Lovem any way at all.

[Fire it up]

And this is coming from a guy that does not eat Green Beans????

Hey...Whats up with the green beans Hunky Daddy!

I dunno- never could stand them. Or yellows. Blech! Even the smell revolts me. Must be a head thing?

Chokes look great, could devour a few of those easy!
Like me some green beans though, but HATE most other "beans" so I understand

[Richtee]

I come across this and laughed again. And..it’s artichoke season!

[Richtee]

What the heck..one with the new cam...

[Fishawn]

Looking good!

[Abelman]

Oh Boy, we love them and have never had them stuffed per say. I completely missed this recipe 8 years ago but am saving it and will try when we get the chance. Thanks!

[Richtee]

Hell if you got a good recipe for spinach artichoke dip, let's have it too.

I guess while I’m at it... years later..

1 block cream cheese
.5 cup fresh grated Parm
2-3 tbsp fine chopped garlic (3’s heavy on the garlic, bit I like it.)
1 can whole artichokes drained, med chopped
3-4 Oz froze spinach, “squoze” out and med chopped
squeeze or two lemon juice
1-2 teaspoons CBP
2 tsp dill weed

Melt CC in an 8X8 baking dish
mix in other ingredients
Add a little more parm on top to crisp up

Bake at 350 covered till bubbling, remove cover to lightly brown

[jwbtulsa]

spinach artichoke bombs as my son calls them

Ingredients
Spinach Artichoke Filling
1 box frozen spinach, thawed and juices drained
1 (15-oz.) can artichoke hearts, drained and chopped
2 c. ricotta
1 tsp. garlic powder
1/4 c. grated Parmesan cheese
1 package mozzarella string cheese

Crescent Rolls
4 tubes crescent roll dough
1/4 tsp. Salt (optional)

Directions
Preheat oven to 375 degrees F.
Make the Spinach Artichoke Filling: In a medium bowl, combine spinach, artichoke, ricotta, parmesan and garlic powder. Set aside.
Unwrap string cheese, cutting each one into thirds, and set aside.
Make the Stuffed Crescent Rolls: Spread out each package of Crescent roll dough, separating the triangles. Slather each triangle of dough with the spinach-artichoke filling. Place a piece of mozzarella on the wide end of the dough, rolling it up like you would a traditional crescent roll. Tuck the ends under, so the cheese filling can't ooze out, and place the Crescent Roll seam-side-down on a parchment-lined baking sheet so it's less likely to unravel as it bakes.
Repeat with each package of Crescent roll dough.
Bake until the dough has puffed up and is lightly golden, 15 to 17 minutes. Sprinkle with salt before serving, if so desired.