Reviewed: Sep. 12, 2009

This recipe mimics exactly my favorite way of eating them... I've used this for years, but appreciate the tips listed from other reviewers too.

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cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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Reviewed: Jun. 2, 2009

Our favorite local Italian restaurant makes the best artichokes and these ended up very similar to them. I stuffed with minced garlic, butter, some olive oil and Parmesan cheese. After they were done, I added more Parmesan, bread crumbs and a little salt and pepper. They were great! Thanks for the recipe.

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Melissa H.

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Reviewed: May 7, 2009

I have LOVED artichokes since I was little and this is how I have always had them....except I use olive oil instead of butter. I trim the artichokes (so they aren't prickly) and put them in a steamer basket. Drizzle some olive oil, salt, pepper, and a little Parmesan cheese...Delish! And healthy. My favorite part is the heart...but make sure you don't eat the hairy part!!! Oh, I have to add....picking a good artichoke makes a HUGE difference. They should be heavy for their size and look "full" and round. Not skimpy.

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Gina31781

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Reviewed: Apr. 26, 2009

I don't know if we just had an old artichoke or something, but my family and I weren't too fond of this. Thanks anyway for the recipe

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 22, 2009

I don't have a steamer basket, so I put extra water in the pan. I used minced garlic and added some lemon juice to the water as well. Mine also had to cook for about double the amount of time before the leaves pulled off easily and the fleshy part was soft enough. Very tasty with the butter and garlic. I usually only use lemon juice. Thank you for a new way to steam artichokes!

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Keri

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

Don't cut the stems off!! Peel it like a carrot, trim off about a 1/2 inch off the stem only. The stem is so good, it's just like the heart of the choke without all the work to get to! Also when cleaning, put the cleaned artichoke in a bowl of water with a squeeze of lemon while preparing, this will keep it from turning color. I always serve my artichokes with mayo and sun dried tomatoes mixed in, yum!

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RABAJE

Cooking Level: Intermediate

Living In: Capitola, California, USA

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Reviewed: Apr. 19, 2009

I just put mine right in the water with a T of veg. oil to soften them and 1T lemon juice. I left about 2 inches of the stem on because it is good to eat. Mine were large so I had to simmer around 30 minutes. I also put the garlic slices in the water not inside the artichokes because I thought it may be too strong for my boys. Good with mayonniase on the side! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Nov. 21, 2008

These were okay, beforehand we were really used to artichokes with just butter. I thought it had too much salt and pepper and I would mince the garlic instead. Perhaps next time I'll simply try Garlic Salt instead.

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Sarah

Cooking Level: Beginning

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Reviewed: Aug. 27, 2008

I just put all the seasonings in the water (or sometimes I'll use chicken broth) with a little olive oil, garlic and onion powder, a bay leaf, lemon juice, a little parsley, a splash of white wine, and then steam them. I love dipping them in blue cheese dressing. Yum! My husband doensn't like to eat vegetables but he loves these!

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Jharmon27

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2008

Not crazy about this recipe. Artichokes were tough, not tender what so ever. I had to cook it longer and it still was woody. Will not make it again. I prefer cooking artichokes in a pot of boiling water/olive oil/garlic cloves & lemon slices, it's easy and makes a really tender, tasty artichoke. Thanks anyway.

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ROSANNA3

Cooking Level: Expert

Living In: Streetsville, Ontario, Canada

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Reviewed: Jun. 10, 2008

Living in California we eat artichokes all year - they are absolutely our favorite. So, I've tried many different ways for cooking them, and the most favorite is roasting on the grill (that's another recipe altogether). I also experimented and during the steaming process, in addition to the seasonings in the water, I pour some balsamic vinaigrette dressing over the artichokes before cooking (making sure that there is a bit of olive oil added) - the aroma while cooking and the flavor while eating cannot be beat. I'm not a big butter fan, so didn't try that. Another option for dipping sauce is to add some curry to your mayonnaise. I know, it's a California thing.........

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JC

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Reviewed: Jun. 10, 2008

My sis in law makes a mixture of melted butter, breadcrumbs, seasonings of your choice, such as italian, lots of fresh parsley, grated paremesan and mozarella cheese and shoves it into the openings of the leaves, all of this done after they are steamed, then pops them into the oven for a little browning of the breadcrumbs. It's like a little taste of heaven. Always makes them for our special family get togethers. Steam the day before to cut back on time. Yum!!!

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delcar

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Reviewed: Jun. 8, 2008

Excellent! I love artichokes and I have to take it easy when I eat the meat off the leafs so fast so I can get to best part, the heart!

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AK Serena

Cooking Level: Intermediate

Living In: Eagle River, Alaska, USA

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Reviewed: Apr. 21, 2008

The garlic and butter IN the artichoke is a fantastic idea and I can't wait to give that a try on my next try. I find that putting a bay leaf in with the water adds a little extra flavor. Also, if you're a fan of mayonnaise, try making a little homemade garlic mayo (I usually just use garlic powder since I'm a poor college student) to dip the pedals in.

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cardmonkey

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Reviewed: Mar. 22, 2008

I too am an artichoke addict - have been since the 70's. I find that most people not only do not know how to prepare them, they don't even know how to eat them. Like the previous reviewer said, you don't eat the entire leaf - scrape the meat off with your teeth. When you get to leaves that are thin and nearly transparent, take a spoon and scrape them out along with the fuzzy choke and throw away. What you have left is the artichoke heart (the BEST part of the artichoke!) Cut it into bite size pieces and enjoy!

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Jan. 25, 2008

This is just a little heads up for some folks who never made and or eaten artichokes whole like this before. I read through some of the reviews and noticed that some were trying to eat the whole leaf. what you do is remove a leaf, dip in butter or sauce and scrape the fleshy part off with your teeth. Discard the rest of the leaf.I hope this helped.

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Party Chef

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Reviewed: Jan. 24, 2008

Excellent ideas everyone! Here's one more dip for you that works with both mayo and butter. I've never tried it with olive oil but I would imagine it would be delicious. Try adding fresh tarragon leaves (cut with scissors)into the dipping sauce. Dried will work too, but you may have to let it steep longer. Enjoy!

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Lisa

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Reviewed: Jan. 24, 2008

I think I made these wrong! I steamed 2 artichokes for about 50 min, and when I peeled the petals off they were very hard to chew and the ends were almost crispy.

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SARA45

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Reviewed: Jun. 12, 2007

Great recipe! I added a lemon slice to the top of each artichoke and dipped them in melted butter with lemon juice and black pepper. Delicious!

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frogger

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Reviewed: May 5, 2007

I found Mini Arts at Trader Joes they were sooo cute! A box of 15 for only $2.50 so look if you have one in your area. The kids just loved them, and the size made them super easy to eat. I did not put the butter in each leaf since they were so small, but I put oil in with the steaming water. They cooked fast too, only 12-15 mins. Turned out VERY good! Fun for something different!

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bizycooker

Cooking Level: Expert

Home Town: Boulder, Colorado, USA

Living In: Scottsdale, Arizona, USA

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