Reviewed: Sep. 20, 2007

The artichokes were not cooked enough. Try steaming first.

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Reviewed: Aug. 21, 2007

This recipe produced some of the most delicious artichokes I have ever had. I ended up passing on steaming it in just water, and used a combo of white wine and water. For dipping sauce I cracked some cloves and let them sit in some butter while it melted. Super garlicky, just the way we love it! Will definetly make again.

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Stasha

Cooking Level: Beginning

Home Town: San Luis Obispo, California, USA

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Reviewed: Jul. 6, 2007

I just made this dish - it was wonderful! It was great to try something besides just boiled artichoke dipped in garlic butter. What I did different - steamed the artichoke first with garlic tucked under the leaves and drizzled in lemon juice. Removed choke. I sautéed the garlic in the butter and then removed the garlic (so it wouldn't get too bitter). Sautéed the artichokes and then added chicken broth, water, and lemon juice to steam. Delicious! Thank you!

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JROBERTS1983

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jun. 2, 2007

These were wonderful. I added more garlic and a little bred crumbs at the end to kind of thicken the butter, my eldest son (7yrs old) ate about 1/2 of mine. I used only one artichoke to try it with.

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PURPLEHUMMINGBIRD

Cooking Level: Expert

Home Town: Hampton, Virginia, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Apr. 2, 2007

I steamed them first for about 30 minutes, then sauteed them, then removed the choke. These were pretty good. Next time I will make my herbed butter to dip the stems in.

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CHERYLTOM

Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

Living In: Atascocita, Texas, USA

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Reviewed: Nov. 28, 2006

This was great. I used someone's advice and microwaved first til done and then sauteed. Served with melted garlic butter.

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joanne c.

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Reviewed: Nov. 18, 2006

Thanks to Sunnybyrd for the pic... Thanks for reviews good and bad... A couple of hints for some comments here: To not burn the garlic, don't cook it so hot or so long. Just flavor the butter a bit and then put in the chokes. This recipe was edited, of course - I'd actually say more like 30 minutes steaming for a standard artichoke - we use the "baby" size at times, and they are more like 15 minutes. It also says 1/4 cup water, but you need to pay attention and not let it go dry - I add water constantly so there's 1/4" in the pan all the time. I use an electric skillet, too. Now that it's choke season, I'm going to try some of the ideas people here have said, too.....;<}

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JJDON

Cooking Level: Expert

Home Town: Las Cruces, New Mexico, USA

Living In: San Francisco, California, USA

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Reviewed: Jun. 17, 2006

I didn't want my garlic to turn bitter w/ the long cook time so I sliced it, sauteed it for a couple of minutes to infuse the oil & removed it from the pan before adding the artichoke. I normally would have chosen to steam it w/ wine nstead of water but I was serving this w/ a tilapia in white wine sauce & didn't want my flavors to be redundant so I used water & squeezed a half a lemon in. I served it w/a ramekin of melted butter for dipping.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Apr. 7, 2006

Nice change from the usual method of cooking artichokes. Before I sauteed them, I rubbed the insides with a cut lemon and squeezed the juice from 1/2 of the lemon over the artichokes. I used more olive oil than butter which helps prevent the garlic from getting too dark. I added the juice from the remaining 1/2 lemon to the water or white wine. When serving the artichokes, I poured the sauce from the pan over them. Yum! Thank you for this recipe.

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Cheryl

Cooking Level: Expert

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Reviewed: Feb. 20, 2006

I found it a pain to yank out the "fur" and kept getting stabbed by the purple prickly leaves. I didn't notice much of a difference between this and when I steam them regularly. Also I needed to steam them much longer than the recipe stated. I tried adding white wine,, but that didn't help much either.

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Jan. 15, 2006

This was very bitter. I love artichokes, and this was the first time I didn't want to eat them. I think the garlic was cooked too long. I might try this recipe with a different cooking method to keep the garlic from going bitter again.

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ANNERSBANANERZ

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 4, 2005

This was pretty good! After sauteing the garlic in butter, I pushed the garlic to the edges of the pan so it wouldn't brown and get bitter. The only one who didn't like it doesn't like artichokes period!

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Roni

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Reviewed: Aug. 5, 2004

These were very good, and very easy. It's the first time my husband has even tried artichokes and now they're one of his favorites!

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ASADOWSKI

Cooking Level: Expert

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Reviewed: Jul. 17, 2004

I used olive oil instead of butter and served with garlic mayonaise. It was pretty good, a nice change from the usual steamed was of preparing them. A little too greasy. Be sure to watch them carefully so they don't burn.

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WNDERGIRLMEL

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Reviewed: Apr. 23, 2003

Very good and different way to make artichokes! I did, however, use 6 large cloves of garlic since we are garlic lovers. I also added 3 Tablespoons of Chicken Broth in the last 5 minutes of steaming because I have a very powerful stovetop and needed more liquid. Thanks for the recipe John!

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Jill

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Reviewed: Jan. 13, 2003

I don't know what I did wrong but these turned out horrible. They were very bitter and did not have much flavor to them. I was really excited to try this one too b/c of the rave reviews :(

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jharris

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Reviewed: Jan. 5, 2003

I used this recipe to introduce artichokes to my family...they are now all fans of artichokes! I did steam them for 45 minutes and because we are fans of garlic I used the amount stated in the recipe. This one is a keeper!!!

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LAURALEE46

Cooking Level: Intermediate

Home Town: Willis, Michigan, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Jan. 3, 2003

I decided that I would do the opposite to try to recreate a dish I had at an Italian resturant. I steamed the artichokes first than I sauteed them. Yummy! Buttery and garlicky they were tasty!

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Nov. 6, 2002

What a great way to prepare artichokes. I will use this method from now on. However I was not at all happy with the garlic. It made the artichokes very bitter. Luckily I had a lemon in my fridge so I squeezed the juice all over the cut side and that made them fantastic!!! The juice went right into it. Next time I will eliminate the garlic completely and use the lemon juice to flavor them before serving.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 27, 2002

This is great if you really like garlic. I made it twice and the first time I used too much garlic. The second time I eased up a bit and I Really enjoyed it. I love that you cut the fuzzy stuff out of the middle before you sit down to eat! So much less maintainance!

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