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!

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!

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!

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!

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.

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.

I found this recipe (guessing) over a year ago. VERY good and so easy. It is one of my favorite pizza's. ENJOY!!

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.

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.

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.

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.

The artichoke gives a unique flavor to the pizza.

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.

very good!! a little odd as a main dish, is more fitting for an appetizer

Loved the garlic & artichoke combination! Used a whole-wheat flour & guiness breadmaker dough, and mozarella & goat-cheese for the cheeses. Yum!

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.

My kids even loved this pizza! This is an excellent pizza to make for guests. It looks absolutely exquisite and is so simple to make.

We thought this was good, but seemed to be lacking something. Maybe adding chicken, as one reviewer suggested, would help. We use our own pizza crust recipe, so we altered it a little according to how we always cook pizza. I put the sauce, tomatoes and artichokes first. We cook it for about 15 minutes then add the cheese and cook for about 10 more minutes. This keeps the cheese from burning. Next time I wouldn't bother with cooking the artichoke liquid with the garlic. I used pre-chopped garlic and would just add both of them to the pizza. I didn't see much value in cooking the garlic in the artichoke liquid.

Easy to make and good, but if you like a more salty flavor, use pepperoni or salt the artichokes.