I made this the other night and very pleased with the results. I change, reduce or add ingredients based on our taste . For example I used boneless skinless chicken thighs, I added chopped onions and fresh mushrooms, lots of garlic, some of the juice of the artichokes , switched the vermouth to white wine and reduced the lemon to one, 2 cups of chicken broth, and 1 tblsp of worcestershire sauce and served over fettucine. Definite keeper. might try sherry next time instead of the wine.

Reviewed On: Jan. 10, 2012

very nice recipe. different from the usual pork sausage. easy. plenty of stuffing for each shell. only thing I changed was doubling the recipe and adding pesto to the stuffing. started off at 350 for 25 minutes then to 400 for another 25 . stuffing was hot and shell was cooked . We like spicy hot so normally would have used the amount of red pepper flakes called for but was making this dish with other people in mind that dont like things too spicy ..used half the amount and it had a nice little bite . Served with pasta

Reviewed On: Jul. 18, 2011

this is my go to special salad. I had this many years ago at a friends house and it never fails to impress. I double and triple the recipe and there are never any leftovers.

Reviewed On: Jan. 21, 2011