The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: Sep. 3, 2009
I made two of these, by cutting the recipe in half and making two medium thin-crust pizzas. One as written and one with the garlic in a white sauce that I came up with on my own that was similar to one I'd had from Garlic Jim's. I used the Quick and Easy Pizza Crust from this site. To tell you the truth, I liked the white sauce better, as did my family. Could just be personal taste. I thank you for the inspiration.
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Photo by tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.06 star rating.
Reviewed: May 24, 2009
Did not find the artichoke and garlic were happy together and did not taste very well so this recipe bombed for me.
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Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 8, 2009
I usually love all of these ingredients, but when combined together here it was just not my cup of tea.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Oct. 22, 2008
My husband made this and thought it turned out well. He also included shredded chicken on the pizza.
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Cooking Level: Intermediate

Home Town: Novato, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: May 5, 2008
Very good recipe. Easy to make with good flavours. My husband who doesn't like artichokes tried it and had seconds! I could see using this as an appetizer by substituting mini pitas for the pizza crust. Thanks for sharing!
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Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
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Reviewed: Feb. 19, 2008
This was so delicious! It was my first time trying artichokes, and the only thing I changed was that I added a can of mushrooms, which made it even better in my opinion. My family said there should have been more artichokes on it, and I agree. Regardless, this was quick, easy, and satisfying!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 28, 2008
Very good! Could definately add onions and peppers and make it a great veggie pizza. Or add chicken and an alfredo sauce for a twist! Loved this recipe and will make again!
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Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA
Living In: Vilseck, Bayern, Germany

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 24, 2008
Nice flavor using 2 huge garlics! Would have been better if the crust was better. Used a Mia precooked crust. Will never buy one again. They are like eating cardboard covered with pizza sauce!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 21, 2008
my husband and I enjoyed this very much. I'm always looking for nice vegitarian alternatives. may use a bit more garlic next time though.
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 12, 2008
Would be 5 star I think if used different cheese. Perhaps mozzerella and some feta? Great if you are a fan of veggie pizza. Made some modifications: added about half of red bell pepper to the garlic/artichoke saute, and this really helped on issue of excess liquid that many reviews commented on. Also, added fresh basil during about the last 3 minutes of cooking -- really adds to flavor. Used Boboli pizza crust and sauce -- good choice. Boboli crust instructions said to only cook for 10 minutes, whereas the recipe said 20. Took out after 10, but flavors weren't quite there yet. Put back in for about another 10, and it was much better, and crust held up fine to the extra 10 minutes of cooking. Will make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 11, 2008
I found this recipe (guessing) over a year ago. VERY good and so easy. It is one of my favorite pizza's. ENJOY!!
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AJ

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 11, 2008
O.k. as is, but to me it's way better when using a white sauce (olive oil w/ minced garlic, warmed in microwave to infuse the oil) or a pesto sauce. We also like it with a stronger cheese like romano mixed w/ mozzerella. Fresh basil is really good on this too.
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Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 11, 2008
Pizza is pizza. I've even put clams and oysters on pizza. I made this one years ago. Just thought I would share some tips. There is a conversion chart, somewhere, that shows how to mix tomatoe paste and make it into sauce, juice and catsup. So, I never spend my money on premade sauces. Whenever I use a sauce for pizza, I always mix in some oregano and some dried red pepper flakes. It gives the taste of NYC to your pizza. I also like to add salt, but only to veggie only pizzas, and have even put olive oil on others, under the cheese, not too much, to give it that nutty flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Nov. 19, 2007
This is a tasty pizza and went very well with some left-over Bodacious Broccoli Salad from this site that I served it with. But I'm one of those who don't see the point of the simmering liquid part. It makes it more time consuming, dirties a pot and is actually quite strange taste-wise. It gave the pizza a wierd, oily, preservetive-y taste that I really disliked. Luckily, I didn't have the patience to wait until the liquid thickened and poured most of it down the drain before adding. I think that rescued the meal. Next time I'll save the time and effort and put everything straight on the pizza. Otherwise good stuff.
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Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary
Living In: Pamplona, Navarra, Spain

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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: Nov. 18, 2007
Too much artichoke for my taste and not enough of anything else. It probably isn't the recipe, just my preferences that made me not love it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Oct. 7, 2007
The artichoke gives a unique flavor to the pizza.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.06 star rating.
Reviewed: Jun. 25, 2007
I didn't like this much at all. The marinated artichoke hearts just weren't to my liking, although I've used regular artichoke hearts on pizza before and it's great that way. I ended up scraping the artichokes off and eating what was left. I let hte tomatoes sit in a garlic/kosher salt/olive oil infusion for a few minutes before adding them to the pizza. I used about 1 1/2 cups of shredded cheese, less than a pound as directed. Instead of spaghetti sauce I used "exquisite pizza sauce" from here and homemade "pizza dough III" for this. I won't make this one again, just didn't like it.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Dec. 22, 2006
very good!! a little odd as a main dish, is more fitting for an appetizer
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Dec. 6, 2006
Loved the garlic & artichoke combination! Used a whole-wheat flour & guiness breadmaker dough, and mozarella & goat-cheese for the cheeses. Yum!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Aug. 12, 2006
We liked the flavor of this but I had problems with sticking. I used Trader Joe's ready made fresh crust as a timesaver. Also added some cooked Italian sausage. It was a little bit liquidy but that was because I used fresh mozzerella.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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