Reviewed: Apr. 5, 2007

I only had one artichoke and it was big - so my cooking time was a little longer, but it was awesome! It took the other reviewers prep advice about snipping the pokey ends. We made a little dipping sauce of LF mayo with a squirt of lemon and a dash of lemon pepper. I will definitely be putting artichokes into the rotation now that I know how easy they are!

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MELODY0112

Cooking Level: Expert

Living In: Royal City, Washington, USA

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Reviewed: Dec. 20, 2006

I hate giving bad reviews, but this was awful to me. I could only eat a small bit before throwing the rest away. Maybe I didn't steam the artichokes for long enough, but the flavor was just gross to me.

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LUNA47

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Reviewed: Jun. 19, 2006

This was my first attempt at making whole artichokes. I made sure that I did a lot of research into the preparation which helped. This was a good first time recipe. Next time, I would like to try something with a little more flavor.

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Jaime

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 11, 2006

I had to cook mine for about 40 minutes but no biggie. I also didn't cut off all of the stem...that's some good eating! I just trimmed it & leveled it out some.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: May 26, 2006

Very tasty. Instead of butter I drizzled with olive oil. Just delicious.

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MSGYPSYLEE

Cooking Level: Expert

Home Town: Beverly, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

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Reviewed: Mar. 16, 2006

This is how I was taught as a child to make artichokes. But, my Mom put it in a pressure cooker. Needless to say, my hubby thought I would blow the house up with it so I changed to steaming it. They always come out perfect! Only thing I do different is use garlic butter to dip. Kids and I fight over them, so now I have to make 4!! Great treat or after school snack!

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LILBITANDME

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Chino, California, USA

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Reviewed: Mar. 16, 2006

The best way to clean chokes is set them in the sink & cover with cold water for a 30 mins or so. Then take a shape knife & cut the stem back with an even cut so that they can stand upright in your pot or steamer without falling. After you cut the stem off, take kitchen shears & go around each choke & snip the tips of each leaf to remove the tiny stickers at the tops of each leaf. Run back under cold water again & now you can safely spread the leafs back some without getting pricked! Pull the center back & reach in with the tips of your fingers & pull out all of the little tiny purple leafs that are near the heart in the very center, they are too small to eat so remove them now to avoid a mess while eating them later. With the centers cleaned before cooking gives you an area to insert a fork into the heart to check for doneness, (beware of steam) when it goes in without any effort then they are done. I set them on a paper plate or some paper towels to cool some & this also helps remove any excess moisture so you don't end up with a puddle on your dinner plate. Artichokes are a little involved to clean & cook, so I now clean & cook four at a time & stick them in a big zip lock until we are ready to eat them. They last for quite a few days with no problem in the frig. I then set each artichoke in microwave proof (cereal size) bowl and nuke them for a minute or two to knock the chill off right before we are ready to eat them. Although these things taste excellent cold too!!

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KJOH535880

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Reviewed: Jan. 23, 2006

Yummm, artichokes have been my favorite veggie since I was a kid. I'll never make them any other way again. My one suggestion though, is to melt the butter and pour over the chokes and garlic because it's too easy to get a nasty poke from the leaves if you try to rub in butter. I used about 5 cloves of sliced garlic for 2 large chokes. I put them on a steamer rack and filled with water to the bottom of the steamer and had no problem with running out of water.

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bizicook

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Menlo Park, California, USA

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Reviewed: Jan. 20, 2006

This was a great starting point-I literally slathered the artichokes with butter and (minced)garlic instead of putting between the leaves, and I took the suggestion about using lemon-I laid a lemon slice over each one. I filled the pot with water to the bottom of my steamer insert and did not have to add any water while they were cooking. I also added a chicken bouillon cube to the water along with 1 teaspoon of my favorite "Trader Joe's Pasta seasoning blend". Because my 'chokes were big-I extended the cooking time to 1 hour. I let them sit in the covered pan for about 15 minutes prior to serving, and they were PERFECT. I served these with a lowfat mayo and fresh basil pesto I mixed together-my family asked for them the very next night!!

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Valerie

Cooking Level: Expert

Living In: Santa Maria, California, USA

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Reviewed: Nov. 28, 2005

These were delicous! I made them for company who had never even herd of artichokes and they loved them. Makes a great side dish to chicken.

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Melissa

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Reviewed: Jul. 4, 2005

this was my first time making artichokes of any kind.. and i think nit's just that i had no idea what i was doing!

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ROCKNROLLNICOLE

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

Living In: Port Moody, British Columbia, Canada

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Reviewed: Jun. 21, 2005

This was amazing. I have been making stuffed artichokes for a while now and this tastes SO MUCH BETTER. Very simple and easy to do. I do cut the choke in half to make it easier to serve later. I also served it with a garlic butter. Delicious. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: May 24, 2005

yum!

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WHITNEYB

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Apr. 2, 2005

Steaming makes these the perfect texture. Like others, I added plenty of water (the water level was flush with the bottom of the steamer). In addition to slathering the artichokes with butter and garlic before steaming (great idea!), I also added slices of lemon and minced garlic to the water. I steamed them for 45 minutes and made two sauces to dip the leaves in--one with butter, garlic and lemon, the other with mayo, a little bit of balsamic vinaigrette and pepper. My husband loved these and so did I! Will definitely make again...

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JEMS1304

Cooking Level: Expert

Home Town: Dale, Indiana, USA

Living In: Corte Madera, California, USA

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Reviewed: Mar. 25, 2005

We really liked this recipe. The artichokes I used were fairly big and look about 35-40 minutes to be tender. The last time I made artichokes, I boiled them. What a difference in taste with steaming them!! Yum!! I'll definately make these again!

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KARLA10

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Medford, New Jersey, USA

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Reviewed: Mar. 11, 2005

worked out great.

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WENDY1960

Cooking Level: Intermediate

Living In: Porterville, California, USA

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Reviewed: Mar. 6, 2005

Excellent recipe. My teenagers who don't eat a lot vegetables really liked this. Will be adding to the dinner menu. Some very good tips from other postings.

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Rocky

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Mar. 1, 2005

I so enjoy artichokes!! I like to place them stem-side down in a big pot (after cutting the stems flush with the bottom), add a can of chicken broth plus enough water to rise half way up the 'choke. Cook about an hour for the most tender of leaves! For the sauce I simply use Hidden Valley Ranch salad dressing..."BLT" flavor. Talk about GOOD!!!

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Lover of the Lord

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Reviewed: Feb. 24, 2005

Great idea for artichokes. To make sure my large artichokes cookly completely, I cut them in half and placed them in the steamer insert cut-side down. It's easier to remove the "choke" from them prior to serving this way too.

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KRYSTENL

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jul. 13, 2004

This is a perfect way to make articokes, but my family loves to make the dipping sauce with mayo, mix in fresh garlic,(crushed),and lots of pepper, even the 7 year old loves it!!

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SUMTHACK

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