Reviewed: Apr. 20, 2004

Very good! I had to make it without butter :( but the garlic was excellent. I also added a little extra fresh lemon juice.

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CHRIS730

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Reviewed: Mar. 31, 2004

My dad and I love this and my mom who hate artichokes. Tried it and even said it was OK. From now on this is the way I'm going to cook artichokes .

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SEE NU

Cooking Level: Expert

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Reviewed: Dec. 22, 2003

Give this recipe a little more flavor by adding lemon juice and parsley to the dipping butter! It's to die for!

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MARIE HALE

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Reviewed: Sep. 28, 2003

A bit laborious putting the slivers of butter and garlic into the artichokes, but WELL worth the effort!

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TWIGS_ATM99

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Reviewed: Jun. 24, 2003

I am an artichoke addict. Unfortunately, I live in SD and can only get these during the summer, if I'm lucky. I thought tucking butter and garlic into the leaves was a nice touch. Usually I just steam the artichoke in a few inches of water, as opposed to actually using a steamer and serve it with a lemon-butter mixture (proportions are to taste). I find it cuts cooking time nearly in half. Of course you can't do the butter idea with this method, and if you have too much water you may risk washing out the flavor. Of course this needed more water. But I usually leave only enough water in the pan to cover the bottom, like the recipe calls for,and add more water as it evaporates so not to burn the pan. Like I said, too much water may wash out flavor.

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R_CAESAR

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Reviewed: May 9, 2003

Pretty good. Like most other reviewers I needed considerably more water and fresh lemon juice (throw in the peel too) is quite good. BUT DON'T CUT OFF THE STEM, IT'S JUST THE END OF THE HEART!!! Just trim of the end (like you would cut flowers before placing in a vase). It also gives you a way to test for doneness. Pierce the stem with a knife,if it goes through easily, it's done. ALSO: try fresh lemon juice with salt, fresh ground pepper, fresh garlic and slowly beat in Extra Virgin Olive Oil for dipping. Ligh and velvety.

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KELARJIAN

Cooking Level: Expert

Home Town: Fresno, California, USA

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Reviewed: Apr. 25, 2003

Luckily I read all the other reviews before I tried this. I filled a large saucepan about halfway full and when I took the artichokes out, there was just enough water left to cover the bottom.I don't know what Shai was thinking by saying we needed only enough water to cover the bottom of the pan! But putting the garlic and the butter actually IN the artichokes while they steamed was a great idea! they turned out great!

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BRITTANYBEHRENS

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Reviewed: Apr. 8, 2003

Great recipe! The artichokes I bought were a bit big, so they did cook for 45 min. and maybe could've used 5 more min. But they were very tasty! Next time I will add garlic to the butter dipping sauce.

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GATERJEN

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Reviewed: Feb. 13, 2003

Keep an eye on the water in your pot- something that helps is to add a splash of vinegar into the water. It may sound odd, but it gives it a nice, very subtle taste. Melting butter and garlic to dip in is wonderful. Depending on their size, they make take longer to cook- you can check if they´re done by trying to tear off a leaf. If it peels away easily, they're done!

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JBACHFRO

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Reviewed: Dec. 5, 2002

Oh the weather outside is certainly frightful! It looks like a blizzard out there. While I'm anxiously awaiting for my little chickens to arrive home early from school today, I decided to catch up on my reviews. These artichokes rock! My kids BEG me to buy them and believe it or not, they'll make a meal out of them. The only additional thing I do, is melt butter and add garlic powder so the kids can dip.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Nov. 30, 2002

We love these! I bought two very large, very large as in bigger than shot-put ball sized artichokes (what a find), hence the cooking time was a bit longer. Because they were so big & didn't fit into my regular steamer, I ended up simmerimg them in 1/2 pot of water with butter, garlic & dry minced onion added. They turned out great, thanks Shai!!

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Apr. 23, 2002

This recipe is fine, except that the cooking time is about 45 minutes.......

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MKMATHIS

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Reviewed: Apr. 23, 2002

I've made this several times now and really enjoy the recipe. Did have to add more water.

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ALAG

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Reviewed: Dec. 26, 2001

I made this turn out good eventually. If you follow the instructions to the letter, by only putting enough water in the pot to cover the bottom of the pan and then try to steam for 20 minutes, you will end up with a house full of smoke. All of the water evaporated within 10 minutes and the butter that was stuffed in the artichokes melted to the bottom and burned on the bottom of the pan. Lucky for me I gave this recipe a try on Christmas eve and didn't embarass myself in front of my guests on Christmas Day! The recipe should suggest putting much more water in the pot that that. I think I ended up putting close to 6 cups just to be sure. Also my artichokes took much longer than 20 minutes to steam. They took about 45 minutes. All in all they ended up turning out well.

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NAT_YSR

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Reviewed: Mar. 11, 2001

Great and simple. Try adding lemon juice and zest (or slices).

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Altchar

Cooking Level: Expert

Living In: Tallahassee, Florida, USA

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Reviewed: Feb. 19, 2001

My nephew loves them. But you have to have mayo as a dip as well as meltedbutter, it compliments the flavor 10 fold! Just a tiny dip in the mayo, then in the butter! YUMMMMMM!

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