Reviewed: Aug. 10, 2011

I really enjoyed the "prep" on the artichokes--getting rid of the hairy choke, however, the steaming should be for 45 minutes instead of 20. There is no way of getting around a long steaming process, unless you use a pressure cooker. The recipe as it reads will give tough artichokes with no meat to eat.

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Reviewer:

Kathy K.C.

Reviewed: Apr. 13, 2011

My husband really liked these- I also cooked them nearly double the time recommended. Dipped in lemon butter. Yum.

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Reviewer:

Emma Nation

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Reviewed: Mar. 17, 2011

I still probably like grilled ones better but I was happy to find a new way to cook them so thank you.

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Reviewer:

JRFRAHM

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Mar. 7, 2011

Mmmmmm. This turned out really well, though I did my own tweaking. My hubby turned me on to artichokes when we met, but he was always burning them because they would invariably run out of water in the steaming stage. I found a way of cooking them in the microwave and adapted it for this recipe: simply follow this recipe through the sautee stage and then, instead of steaming on the stove, arrange the choke halves cut side down in a microwave safe dish with about 1/4 inch of water, cover loosely and microwave on high for 17 minutes. Let them stand for 5-10 minutes. The chokes cook nicely and do not burn.

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Reviewer:

bibi.g

Reviewed: Nov. 5, 2010

I let the artichokes caramelize a bit in the frying pan. They are so good.

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Reviewer:

QTSunDoll

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Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: Emeryville, California, USA

Reviewed: Oct. 31, 2010

Excellent, but then I love artichokes so much Santa always put them in my Christmas stocking! I used white wine for part of the water called for which added great complexity of flavor. Not an inexpensive vegetable given how much of it is inedible and they're kind of a pain to prep, but they're worth every penny. (Note: The smaller, baby artichokes, if you can find them, may be more expensive, but have less waste and are more tender)

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 28, 2010

Delicious and easy recipe! I reversed the process. Steam first then saute. I also added Hollandaise Sauce drizzled over top of artichokes. My husband has never liked artichokes before but he loved them cooked this way!

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Reviewer:

Alicia

Reviewed: Sep. 14, 2010

I tried this last night because I had bought some baby artichokes. My husband wanted to know when we could have it again! Soon since I only used half of what I bought :) - It was really good and much easier than I had expected - Thank you JJDON.

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Reviewer:

Fran

Cooking Level: Intermediate

Living In: Penetanguishene, Ontario, Canada

Reviewed: May 20, 2010

I really want to give this more stars, but 1/4 cup of water is too little! My artichokes started to burn in the pan and I had to rush to add more. Otherwise, they turned out well.

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Reviewer:

abrooks

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Springfield, Virginia, USA

Reviewed: May 20, 2010

Ruined my artichoke. I was so looking forward to it too. The leaves never got soft enough to eat (after an hour of steaming them). The garlic ended up burning, and the butter just made it a slippery mess when trying to eat it. I'm going back to boiling them.

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