made this last night and it was excellent! Cut the chokes in half after the fridge, and choked them, then grilled. Served with a garlic mayonaise instead of butter and they were the best artichokes I've ever had.

Reviewed On: Aug. 24, 2009

I also went witha variation on the theme, added a tablespoon of pesto blend, and about a tablespoon and a half of balsamic vinegar, a touch of fresh ground salt and pepper. I ixed it all together, pressed the oils out into the bottom of a glass baking dish, then chopped everything else together. Added crumbled feta over the top. I had a layer of three filets double stacked so 375 was a bit low on temp I bumped it to 400, and ended p in the oven for 20 minutes. It was hard to make the dish eye appealing, other than scraping off the chopped mixture and using it as a bed, with a sprinkle of sweet paprike and fresh chopped parsley on the fillets. The flavour and texture were perfect, it makes for a difficult plate presentation, even more dofficult with a white sauce noodle side. I'd recommend a spinach fetticuni or orzo as a side.

Reviewed On: Jan. 6, 2007