Reviewed: Dec. 30, 2007

first time reviewing - awesome recipe and listened to others: added garlic and reduced mayo. lightly toasted bread first. Had the 'king of artichoke dips' over and he said I did well and to keep the recipe, so I'll take that as a winner. may want to experiment with the diced tomatoes next time?

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niteplanner

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Reviewed: Dec. 30, 2007

I would add some garlic, tomatoes and some sour cream instead of all the mayo..Followed the recipe and it was excellent..

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Lyn

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Reviewed: Dec. 4, 2007

I give this four stars as written, but if you lightly toast the bread first, and add a little garlic to the artichoke mixture, this bruschetta is absolutely amazing. I could eat it every day. Thanks, Roxanne!

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Caroline C

Cooking Level: Expert

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Reviewed: Dec. 1, 2007

These bruschettas were good but I thought they would be tastier. Next time I might use miracle whip instead of real mayo, and maybe add some garlic. Definitely broil the baguette slices on each side before adding the topping.

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Tanya S.

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 13, 2007

This recipe was delicious. I used fresh artichokes, which I prepared by boiling in water with freshly squeezed lemon juice. Used this as an appetizer for dinner with friends. They loved it! Thank you.

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GKREMMY

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Reviewed: Aug. 14, 2007

This recipe was very good. I did put tomatoes in it, because others in my family like them. I don't think I will next time. I will definitely make this again.

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jencooks4fun

Cooking Level: Intermediate

Home Town: Winthrop, Minnesota, USA

Living In: Lafayette, Minnesota, USA

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Reviewed: Aug. 10, 2007

Pretty good-- the mayo might have been slightly overpowering. I will add garlic next time as well. I took other users advice to lightly toast beforehand to prevent it from becoming soggy. Overall, pretty solid appetizer.

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Voox

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Aug. 10, 2007

always requested!

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MELANIEW

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Jun. 25, 2007

Delicious! It was artichoke dip on bread(my favorite) I also toasted the bread first and rubbed garlic on it. I added the tomatoes for color, but got most the moisture out first. Next time I'll try adding spinach...Yum

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ehoper

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Reviewed: Jun. 17, 2007

Made this several times and have been a winner each time. I reduce the onion a little as I am not a huge fan...BUT don't eliminate, needs the onion.

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TC1

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Reviewed: Jun. 2, 2007

Too much mayonnaise.

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lil deb

Cooking Level: Intermediate

Living In: Grand Canyon, Arizona, USA

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Reviewed: May 14, 2007

This bruschetta is just OK. I guess I am partial to the traditional tomato and garlic version. We found the artichoke flavour was quite heavy in this recipe. So for those people who like the "oil marinated" artichoke taste, then you will indeed enjoy this recipe.

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Toby's Mom

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Mar. 3, 2007

add garlic too! Yum!

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PUSKAA

Home Town: New Britain, Connecticut, USA

Living In: Stratford, Connecticut, USA

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Reviewed: Dec. 27, 2006

Made the recipe with half the mayo and some sun-dried tomatoes, and thought it was good. But the next day I added fresh diced tomatoes and served it cold with warm toasted baguette slices on the side and LOVED it!

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JILLN

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Reviewed: Dec. 26, 2006

Made as stated and it was good. I may have used a little less mayo. Yum

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Dec. 15, 2006

This was good but not outstanding. It was very easy and quick to make. Per other reviews, I toasted the bread slices prior to topping them and then rubbed them with garlic. (Be sure to spread the topping to the edges of the bread if it's pre-toasted or they may burn.) They were tasty, but I think the addition of spinach and/or some drained Muir Glen roasted tomatoes would punch up the flavor.

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MILTOWNGIRL

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 25, 2006

This is a wonderful, basic recipe that takes alterations very well. I always add finely sliced garlic and a bit of sea salt to this, but sometimes I mix up other elements, as well. The red onion can be subbed with scallions. Diced roma tomatoes make a nice addition. Smoked gouda makes a good change of cheese. Given the flexiblility and solid quality of the base recipe, I highly recommend this one.

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R. R.

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Reviewed: Nov. 13, 2006

This was sooo yummy! I made this to go on homemade baguettes. Definetely a keeper. Thanx for sharing!!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Oct. 19, 2006

I TOTALLY changed this recipe to fit whatever I had on hand and incredibly, it still tasted great! I used 2 T light mayo, a tablespoon of onion powder and garlic powder instead of red onion, a little less than 1/2 cup of Parmesan cheese instead of Romano, half of a can of artichokes in water instead of marinated, and baked it in a small individual casserole dish on 375 for 15 minutes instead of putting on baguette. Will use to spread on bread or crackers. I can't believe it turned out good! I would have tried the original recipe if I had the ingredients, however, the recipe was a great base and the reviews provided great inspiration for subs and adds.

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