Reviewed: May 5, 2012

I love stuffing artichoke bottoms (much easier than hearts)! These were a bit rich for my taste so I added changed the filling around, using anchovies (though soy sauce would be great too!), fresh garlic and fresh lemon juice and zest. Yum!

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Reviewer:

The Omnivore

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Dec. 27, 2011

I just made these for my Christmas Eve buffet table and the last one had to be cut 4 ways as people were fighting over them!! They were FANTASTIC !! The hardest part was finding the bottoms which I did in the 3rd grocery store I went to. There were 6 bottoms in each can, so the 3 cans were perfect for the amount of filling. I baked them about 3 hrs before use, covered with foil and set on stove as I had other things to put in my small oven. Then just re-heated for 10 mins when the guests arrived. They don't need to be really hot to enjoy. The ONLY change I made was a little more chives as I love chives. Thanks for my new appetizer recipe Jackie!!!

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Reviewer:

JONLZEE

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Cooking Level: Intermediate

Home Town: Fremont, Wisconsin, USA

Reviewed: Sep. 9, 2011

This was really, really good. I made it just as the recipe says, and it turned out great. It was very easy to make too. I also raised the temperature to 400, because I was cooking other things, and I needed an appetizer fast, and it was still great.

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Reviewer:

WEESI1

Cooking Level: Expert

Home Town: Humble, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Apr. 28, 2011

They are lacking something. They need more substance. Maybe bread crumbs?

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Reviewer:

azthomas

Reviewed: Apr. 7, 2011

I have Made this dish many times. It is my husband's favorite, but i have to make double because he will eat 8 of them to himself. THis is now a dish i bring to all family dinners and potlucks, everyone loves it. I didn't change a thing. Perfect as is..

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Reviewer:

mellie18_99

Reviewed: Feb. 9, 2011

I enjoyed this recipe and it was very easy to make. I only gave it four stars b/c I altered it. I used fresh garlic instead of garlic salt and added salt. I also used green onion instead of chives and no lemon pepper. I also added parm to the stuffing. Very tasty!

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Reviewer:

AlyHaggerty

Reviewed: Jan. 22, 2011

I made this for a party once and it was a huge hit. From then on every party I'm invited to, they ask me to bring my stuffed artichoke hearts.

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Reviewer:

Irene

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Reviewed: Dec. 31, 2010

I used whole Artichoke Hearts instead of just "bottoms" -- simply pushed a "hole" in the top part of the choke and filled that with the prescribed ingredients. It was a big hit with the family but I personally found it very "rich" and tasted nothing but cream cheese! I would probably make it again though because it got great reviews from the crowd!

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Reviewer:

Marie RT

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Tucson, Arizona, USA

Reviewed: Jul. 25, 2010

Completely amazing! The filling is rich and creamy and compliments the artichoke taste wonderfully!

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Reviewer:

Allison

Cooking Level: Beginning

Reviewed: Feb. 28, 2010

First of all, the recipe should be called stuffed artichoke BOTTOMS as asked for in the ingredients. Big difference. I am an expert chef and this is a wonderful appetizer, with these changes. I put 1/4 cup of the Parmesan in the cream cheese mixture and added 1/4 tsp. garlic powder to the mixture and 1/2 tsp. Laurie's lemon pepper to the mixture also. So I did not need to sprinkle the artichokes with garlic or pepper. Also only dipped the bottoms of the artichokes in butter and that was plenty ! Also I baked at 350 for about 30 minutes. I got rave reviews at my dinner party. You must try this.

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