450 degrees was WAY too high for my oven, and besides prep time, recipe was yummy and versatile - tonight I'm trying with sausage and pepperoni and a little rigotta.

Reviewed On: Nov. 24, 2006

This is great! We have always flavored the butter in which we dip the steamed artichoke - it is much easier and tastier to cook the artichoke with the flavoring! Instead of cutting artichoke in half, also try pouring the sauted butter and garlic over the whole artichoke before cooking in a pressure cooker, and eating leaf by leaf!

Reviewed On: Apr. 19, 2002