The great thing about stuffing is that it's almost impossible to mess up: A little more of this or less of that won't affect your results too much. The one
thing you want to have just the right amount of is liquid, to keep the stuffing moist but not soggy.
You can substitute eight small artichokes for the baby artichokes: Prepare them as directed, removing all but the tender inner leaves and scooping out the choke. Adjust the cooking time accordingly. Fan leaves of artichoke hearts, and place one in each bowl.
This vegetarian stew shows off some of the season's freshest vegetables, including
asparagus, carrots, and artichokes -- all afloat in a light vegetable broth.
Sweet-potato dumplings make hefty fixings to dig into.
Shrimp bulks up soup in a way that's more intense yet somehow lighter (and almost more luxurious) than meat. It might not be the first protein you think of when it comes to making soup, but here are 14 delicious recipes to try.