I am an artichoke addict. Unfortunately, I live in SD and can only get these during the summer, if I'm lucky. I thought tucking butter and garlic into the leaves was a nice touch. Usually I just steam the artichoke in a few inches of water, as opposed to actually using a steamer and serve it with a lemon-butter mixture (proportions are to taste). I find it cuts cooking time nearly in half. Of course you can't do the butter idea with this method, and if you have too much water you may risk washing out the flavor. Of course this needed more water. But I usually leave only enough water in the pan to cover the bottom, like the recipe calls for,and add more water as it evaporates so not to burn the pan. Like I said, too much water may wash out flavor.

Reviewed On: Jun. 24, 2003

Not as good as I've had it before, but it was a quick and easy breakfast. I can't have milk, so I used soymilk instead. I only had vanilla soymilk, and it turned out wonderful. Except, the sauce wasn't as thick as I'd like it to be. I don't know if that was because of the soymilk or the recipe.

Reviewed On: May 4, 2003

I don't think the recipe needed flour; at the end of four hours, the flour had floated to the top. I cooked the soup in the crock pot for four hours, and when I came back to it (someone else was around to stir) there was no broth, but that may be because our crock pot cooks a little hot. I liked the milk and I think it would be better if there were carrots, celery, etc. and seasoning.

Reviewed On: Mar. 12, 2003