These were time consuming but they looked so cute! I had to let the olives drain/dry because they were too messy to handle while wet. Also, I precut and rolled the cream cheese pieces then rechilled it in the fridge before stuffing into the olives. On some I used cheddar cheese for the feet. They ate them all.

Reviewed On: Nov. 16, 2007

This is the best frosting I have ever made! And so simple to make. Definatey make sure the cream cheese is room temperature. Next time I may try a different flavored extract like almond.

Reviewed On: Nov. 16, 2007

These were soooo good although, I must delegate at least 2 of these stars to the other reviewers. I followed another users advice and boiled the artichokes for about 20 minutes so that I could scraped out the prickleys and the hairs. For the stuffing I substituded the italian bread crumbs for the cubed bread, much easier. Extra virgin olive oil trumps vegetable oil. Also, I added chopped pine nuts and basil. Then I stuffed and baked them in pan with about an 1 1/2 of water. Everyone LOVED them!

Reviewed On: Nov. 16, 2007