The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 7, 2009
These were really yummy. I followed another review and served it with garlic butter, excellent addition. I also think a squirt of lemon juice would be tasty. I ended up with way more egg/bread crumbs than needed so will decrease these by 1/2 next time.
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Photo by Alaina

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 4, 2008
I took these to a get together, and they were a smash hit!
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Cooking Level: Intermediate

Home Town: Salinas, California, USA
Living In: Durango, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 8, 2008
Very taste...now I just need to find a good dippin sauce for them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 4, 2008
I used the garlic & herb breadcrumbs and made a lemon-garlic-butter sauce to dip it in. These were SOOO good. Thanks for the recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 26, 2007
It was pretty tasteless. I'd use more spices next time if there is a next time.
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Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 9, 2007
I used the medium hearts and next time will use the small hearts. I dipped in the egg mixture, then seasoned flour, then the egg mixture, and then the bread crumbs. I added parm cheese to the bread crumbs. Very easy to make and very tasty. I cannot wait to make again. Thanks!
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Photo by FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Sep. 16, 2007
These are super tasty, I didn't change anything.
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Cooking Level: Intermediate

Home Town: Valencia, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 23, 2007
I love this recipe. My only changes were to dip the artichoke in the egg mixture, then flour, egg mixture and bread crumbs, and I seasoned them with granulated garlic and cayenne. I also served them with lemon wedges. Great recipe but not even close to 24 servings. I only wish I'd read the review that recommended serving them with garlic butter. Next time for sure!
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Cooking Level: Intermediate

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 29, 2007
Simply stated: Perfection.
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Cooking Level: Expert

Home Town: Coos Bay, Oregon, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 14, 2006
I used artichoke bottoms and they worked and tasted great. I finished this dish with freshly grated parmesan cheese and a squeez of fresh lemon juice. I will make these again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 26, 2006
The milk and the eggs can be scaled back some, I had a lot of it leftover. But the artichokes were fabulous.
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Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA
Living In: Emporia, Kansas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 2, 2006
My husband and I had tried fried artichoke hearts on vacation in Monterey, CA where they are considered a Monterey specialty...they were great and I was hoping to recreate the delicacy...unfortunately, these didn't quite cut it. Maybe I just didn't fry them long enough, but my husband (who eats everything) only ate one to appease me.
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Cooking Level: Intermediate

Home Town: La Mirada, California, USA
Living In: Santa Maria, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 19, 2005
I made a double batch of these last night at some friends' house. (I only doubled the artichoke hearts - there was plenty of breadcrumbs & egg wash.) YUM! Everyone loved them, and we've agreed that we definitely have to make them again!
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Photo by Heather K.

Cooking Level: Intermediate

Living In: Belmont, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 25, 2005
I've made these three times now and love them! They are great served with garlic butter like my favorite restaurant. I've also found if you double dip them you get a thicker coating. Grating some fresh paresan on right after they come out of the deep fryer is a must. Thanks for the post WolfChik!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 19, 2004
Excellent! This is a favorite in my family when we go to Deanie's in New Orleans, so it was great to find this recipe just like theirs. Thanks for submitting this great recipe!
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Photo by BONNIET310

Cooking Level: Expert

Living In: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 18, 2004
Delicioso! A fabulously sensuous treat! Cook a double recipe, as one recipe just isn't enough!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 16, 2004
These were very tasty - I added romano cheese into the breadcrumbs. The number of servings was incorrect though. There are only 6-8 hearts in each can of artichokes. Perhaps it should be 2-4 servings instead of 24. I will definitely make these again.
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