Reviewed: Dec. 28, 2011

Awesome! Loved them!! Only had a 12oz jar of artichokes and put in extra garlic but they are great...will only make these from now on!

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Reviewer:

Momof4

Cooking Level: Beginning

Reviewed: Jun. 16, 2011

Four stars as written, as these would inarguably be on the “ho-hum” side, flavor-wise. But with a few small additions, these are easily elevated to five stars, particularly if you’re an artichoke lover like me. (I love artichokes so much that Santa used to put them in my Christmas stocking when I was a kid, but I digress) More butter, a chunk of cream cheese and fresh parsley, sage, rosemary and thyme made these exceptional. Ahhh, for summer, when otherwise expensive fresh herbs are plentiful right in your own back yard! I’d like to try other herbs as well – fresh oregano, dill or rosemary are all interesting possibilities. Very creative recipe.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 27, 2011

The artichoke taste was wierd and they were way too garlicky. Unfortunately, I served these to guests because they rated so high and no body liked them.

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Reviewer:

Shanynn

Cooking Level: Intermediate

Reviewed: Feb. 23, 2011

It was a tad dry for how I like mashed potatoes, so with a touch extra liquid this is a 5-star recipe! Such a simple side dish, and with potential to be far less fatty than mashed potatoes without sacrificing flavor! SO good!

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Reviewer:

Bito

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

Reviewed: Dec. 29, 2010

When I saw this recipe, I thought it sounded delicious! But, it was very bland. I doubled the recipe to make 12 servings. I also added a cup of sour cream, a teaspoon of horseradish, 1/4 cup more of butter, and used a total of 3 cloves of garlic. This helped, but I would play around with it more before serving it to guests.

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Reviewer:

LindsayNY

Reviewed: Dec. 23, 2010

Easy and healthy alternative to using sour cream and cream cheese. I used vanilla soy milk, which makes recipes even more creamier! This was something different and lots of good flavors to take in. I will make this again! :)

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Reviewer:

SoccerMom

Reviewed: Dec. 9, 2010

I liked it with Parmeson, Italian seasoning and celery salt. It was very flavorful, and the kids liked it too! Bonus!

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Reviewer:

aammcc

Reviewed: Dec. 2, 2010

This was very good! Slightly dry but still quite tasty. I used vegan butter spread and soy milk to make it a vegan side dish for Thanksgiving! Thanks for sharing.

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Reviewer:

mrsdohpaz

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Oct. 11, 2010

i would LOVE to give this recipe 5 stars, but it was just not THAT good! i was so excited to try it, but it was a let down. the only thing i did different was, diced my artichoke hearts instead of puree them. everything else was done according to the recipe. there was just no flavor beyond the normal "mashed potato" flavor. i was quite dissapointed. i may try again, if i happen to have some artichoke hearts that need to be used, but other than that, i will not buy them just for this recipe again

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Reviewer:

princeslani

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Arlington, Texas, USA

Reviewed: Jul. 22, 2010

Well, this was slightly different. Not bad, my husband said it was okay, 3 of my kids came back for 2nds, my oldest child said it needed something. I love potatoes and I love artichokes. So I believed it could work, it did. But I think it needed something else as well. I salt and peppered to taste but it was still slightly bland. I didn't want to over salt the dickens out of it and be overly done with sodium, but I think I might add more garlic and possibly some italian blend seasonings the next go around.

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