Reviewed: Feb. 12, 2009

I have made this several times and my friends LOVE it! It also reheats well!

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Reviewed: Dec. 22, 2007

I read all the reviews before making this wonderful recipe. To avoid the "mushy" comments, I sauted the onions and garlic in the artichoke marinade and cooked it until almost all the juice was gone. I also increased the oregano to 1/4 teaspoon and used seasoned fine bread crumbs instead of plain. Also, increased the cooking time by 5-10 minutes or until the top started to brown. The results were fantastic. No mushy artichoke bites here! And, I microwaved them for 1 min. 10 seconds to reheat. Perfect. Got numerous compliments from party I attended last night and my husband LOVED them. This one's a keeper and so easy!!

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Wendy

Cooking Level: Expert

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Reviewed: Oct. 16, 2006

I made this and took it to a party. My husband said he liked it and he doesn't even like artichokes, it was a hit at the party. I will make it again.

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teddybear

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Reviewed: Dec. 26, 2004

I was disappointed with this recipe since it sounded so great. I agree the consistency was a bit mushy. Also, I'd suggest decreasing the amount of onions, and then sauteeing them in butter or olive oil instead of the marinade...it seemed to give the dish an odd tangy flavor. Other than that, the bites were a little bland for my taste. Maybe adding more garlic, more seasoning and some parmesan cheese would help. Sorry, but this recipe received "thumbs down" from my crowd.

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CORBYB

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Reviewed: Oct. 13, 2004

This is the greatest appetizer to have on hand...quick, easy and great results. I make mine up in Mini Muffin pans. (they resemble mini quiche) Love the result. I have even made this in advance...refrigerated, and zapped in the microwave when guests arrive. Friends always ask for the recipe.

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Alisa in TX

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Reviewed: Aug. 13, 2003

I was looking for this recipe, after having tried something similar at a bunco party. This is very good, not exactly what I was looking for but I am glad to have stumbled across this recipe. I would suggest chopping the artichokes pretty small. Some of the larger chunks i left in made it crumble a bit.

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RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Feb. 21, 2003

Always a hit!

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CapeCod

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Reviewed: Nov. 11, 2002

These are great. I bake them in an individual mini muffin pan so they are easy to serve at parties.

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NGILBERT12

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Reviewed: May 20, 2002

Easy. Will make again. I agree it should be warm.

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MOLSON7

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Reviewed: Jan. 27, 2002

It was certainly easy and great tasting too! I increased the amount of spices used to make it more flavorful. (I am, after all, a Cajun!). They were a little mushier than I expected to be, and harder to eat as a finger food. They tasted wonderful, however!

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LEYANESE

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Reviewed: Mar. 5, 2001

I do love artichokes and cheese, and I really enjoyed this recipe! I personally think it is better warm. I was out of garlic, so I sprinkled some garlic salt into the mix before putting it in the baking pan. I also sprinkled some parmesan cheese.

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