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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3 users found this review helpful

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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Reviewer:

Suefood

Reviewed: Feb. 27, 2010

I wish there were 10 stars to choose from instead of only 5. OMG this is an awesome recipe for atrichoke hearts and more than worth the prep time which took me more than the 15 minutes listed here. No alterations needed for this recipe.

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Reviewer:

DINNERSBYDAPH

Reviewed: Jan. 24, 2010

Really good recipe. I didn't have chives, so I mixed in onion powder and a little parsley. A little too buttery, I might skip that part next time. I've been eating a bit healthier lately, so the butter really seemed overwhelming. It's a keeper though. I'd like to try it with the chives next time.

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Reviewer:

whittysx

Cooking Level: Intermediate

Living In: Bedford, Indiana, USA

Reviewed: Dec. 12, 2009

I made these last night. Scaled the recipe down to one can of artichokes. As per another reviewer, I increased the filling ingredients to have enough. I forgot the lemon pepper, but added a dash of cayenne and it was great. The can I used had 12 chokes in it, hubby ate 8 of them himself! I did not coat the entire choke in butter, just dipped the bottoms in butter so it was less calories. I also used no fat cream cheese and sour cream. Delish!

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Reviewer:

Puppydogs

Reviewed: Nov. 30, 2009

I have never tried an artichoke so I tried this recipe because the picture is so beautiful and looks delicious. I made them for Thanksgiving as was such a big hit, I was quite surprised because I was iffy about them once I made it but awesome.

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8 users found this review helpful

Reviewer:

Muh-Manda

Cooking Level: Expert

Home Town: Lake Worth, Florida, USA

Reviewed: Nov. 25, 2009

Just made these for my me and my husband. Absolutely wonderful!!! I used lofat cream cheese as well as lofat sour cream. Delicious!

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8 users found this review helpful

Reviewer:

Sbar8

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Reviewed: Aug. 18, 2009

I made these exactly as the recipe had them. They didn't taste bad, but they didn't taste good either. They taste exactly like artichoke hearts with sour cream, cream cheese and garlic salt. In other words, nothing blended together. So making these and eating them really isn't worth the high calories.

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Reviewer:

Bob

Reviewed: May 28, 2009

Made these for mother's day and they were so good. I couldn't find artichoke hearts by themselves so I just bought canned whole artichokes and hollowed them out and filled them with the filling (which made for a very difficult time). I didn't use any lemon pepper, used garlic powder instead of garlic salt and I also added some of the parm cheese into the filling. If I can find the artichoke hearts, I will make them again.

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7 users found this review helpful