Reviewed: Nov. 21, 2007

I rating this high because this is one of my favorite recipes. I use 2 cans green beans, 1 can artichoke hearts, butter instead of olive oil. First off I use plain artichoke hearts chopped in a food proccesor, I also chop the green beans in the food processor, use a bit of fresh garlic instead of powder, 1 stick of butter (melted), 1 cup of bread crumbs (white or garlic and herb), 1 1/2 cup mozzarella and 1/2 cup of parmasen, asiago, romanano blend cheese

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SAVAGEFREEDOM

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Reviewed: Jul. 8, 2007

Excellent, I did add juice from the artichoke to moisten, also used less bread crumbs. All and all wonderful, got plenty of comments on how good this was and so simple to make. A keeper

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Kathleen

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Reviewed: Apr. 12, 2007

If you like stuffed artichokes, then you will like this. The only thing I did not like about it was the green beans. I would add more artichoke hearts (marinated) and not add in any green beans.

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mariaboek

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Reviewed: Feb. 15, 2007

Very good! I'd recommend chopping up the artichokes. I added about 15 mins. to the initial cooking time.

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RandyRandy

Cooking Level: Expert

Home Town: Hobart, Oklahoma, USA

Living In: Midlothian, Illinois, USA

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Reviewed: Jan. 1, 2007

This is a very rich recipe. I modified the recipe by reducing cheese and breadcrumbs and adding a bit of the liquid from the beans. However, it was still too rich.

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Linda

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Reviewed: Dec. 24, 2006

Pretty good! Made this for a dinner party and it was gone! I used half the breadcrumbs, beans, parm cheese and garlic, and it was still good.

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SCARLET1717

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Reviewed: Dec. 7, 2006

This is a tasty casserole and very easy to make. It's great as a side dish during the holidays. I keep getting asked to bring this to dinner partys.

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DIRAMOS

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Reviewed: Nov. 20, 2006

I made this for x-mas and no one liked it. The artichoke and garlic were too strong. The bread crumbs were overwhelming. This was just too rich!

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reagan

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Nov. 20, 2006

This is a must have on our vegetarian Thanksgiving table, my grandma use to make it, now it is my responsibility.

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Beth

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Reviewed: Nov. 15, 2006

This was amazing. I used 2 jars of marinated artichoke hearts, because that seemed to be the consensus of the reviews I read. My husband loved it and said it's a keeper. Thank you for submitting it.

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Susan Z.

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Reviewed: Nov. 4, 2006

This is a great holiday recipe. I made it for Christmas last year, and everyone loved it. It's a great change from the standard "green bean casserole".

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homemadegourmetlady

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Oct. 26, 2006

Tasty, but a little too bready. Would lessen the amount of bread crumbs.

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Diana

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

Living In: Orange, Connecticut, USA

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Reviewed: Aug. 28, 2006

did not like

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Sarah D

Cooking Level: Expert

Home Town: Pierre, South Dakota, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 24, 2006

Very rich and filling. This would be a good holiday side dish.

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: May 27, 2006

changes: fresh green beans (reduced weight), fresh garlic, added red peppers. Very good

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FREEJIGSAWPUZZLES

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Reviewed: Dec. 28, 2005

Loved it! Not everyone likes artichokes, but I bought the small ones, and not a problem to scoop around them when serving. I used a bag of frozen green beans instead of canned. I think I tend to have a heavy hand when it comes to garlic, so it was a bit overpowering for some, but should be fine if you follow the directions. Will make again.

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LAHOGRIDER

Cooking Level: Intermediate

Living In: La Grange, Illinois, USA

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Reviewed: Dec. 4, 2005

I made this for my first official family Thanksgiving dinner and everyone LOVED it! It's a very Italian twist to the old Ohio staple of Green Bean Casserole.

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