Reviewed: May 2, 2012

Great recipe. The only substitutions I made were I used 4 slices of multigrain bread and 2 cloves of minced garlic and of course, extra virgin olive oil instead of veggie oil.

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Reviewer:

Luwebby

Cooking Level: Expert

Reviewed: Jan. 17, 2012

Very good....yummy!!

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Reviewer:

Denise

Cooking Level: Intermediate

Home Town: Williamsville, New York, USA

Living In: Rockport, Texas, USA

Reviewed: Dec. 20, 2011

Soggy breadcrumbs on meatless leaves. I followed the recipe and the suggestions to blanche 20 mins/then bake. Perhaps I didnt pick good artichokes, but there was no meat to be heard of and no artichoke hearts in sight, but nevertheless the breadcrumbs were soggy and the artichoke came apart despite using the blanche/bake method. I doubt steaming alone would have made it any crispier tastier. I guess artichokes are just not my thing unless they are the canned/marinated variety!

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Reviewer:

BatikWindmillTurban

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Reviewed: Nov. 17, 2011

I have been eating these since I was a kid! Tip** only put about an 1" - 1 1/2" of water in the bottom of the pot. Cover and Steam, check frequently and add small amounts of water as it evaporates. If you have a hot water bath canning pot with the rack in the bottom, use that, it will help the chokes stand and not fall over and get soggy. You can also use Italian bread crumbs in place of the sliced bread. While prepping the filling, place cleaned artichokes in a big pot with cold water and juice of one lemon, this will prolong the choke from turning color. As soon as you start to clean the choke, it will start to turn brown, so the lemon helps with that.

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Reviewer:

panynj

Cooking Level: Expert

Home Town: Manhattan, New York, USA

Living In: Lafayette, New Jersey, USA

Reviewed: Nov. 6, 2011

Artichokes weren't originally on tonight's menu, but the supermarket had beautiful large fresh artichokes with 10" stems, so I had to try this recipe! Thanks to the other reviewers for their suggestions. I made similar changes: Italian breadcrumbs + panko, olive oil, and more garlic. I steamed the artichokes for 20 minutes along with the peeled stems. Let cool, then removed the choke. Chopped the steamed stems and added to the stuffing. Sat the stuffed artichokes in 1" of water to which I added some chopped garlic, lemon juice, and olive oil. Into the oven at 450, covered, for 20 minutes then 10 minutes with the lid off. PERFECT, didn't even need any butter for dipping. (Artichokes are very high in anti-oxidents....as if I need any further justification!)

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Reviewer:

Reg

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Cooking Level: Expert

Reviewed: Oct. 9, 2011

This is delicious, especially if you add pine nuts like another reviewer suggested. I used cubed sourdough baguette though bread crumbs would a lot easier to stuff between the leaves. Added oregano and used parmesan cheese instead. I had large artichokes so I had to double the recipe.

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Reviewer:

Hibiscusita

Reviewed: Aug. 12, 2011

First time cooking artichokes and this came wonderful! Thanks!

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Reviewer:

Tasha

Cooking Level: Intermediate

Home Town: Sherman, Texas, USA

Living In: Zionsville, Pennsylvania, USA

Reviewed: Aug. 1, 2011

These were out of this world amazing!! I did use bread crumbs instead and added cilantro also extra breading and cheese for the mixture. Then I put more cheese on top! I also boiled the artichokes first before I put them in the oven. This was my first time making Artichokes but Ive made them 2ce already and I still cant get enough! This is definetly going to be a main dish I cook in my home!

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Reviewer:

yummiicooks

Reviewed: Mar. 23, 2011

This is recipe is the same as my Sicilian grandmother's. BUT we scoop out the choke before we stuff it.

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Reviewer:

crazycreek

Cooking Level: Expert

Living In: Mad River, California, USA

Reviewed: Mar. 11, 2011

This is my second time trying a "stuffed artichoke" recipe and neither has turned out very good - so I think I'll stick to steaming them in the future. =( I've been making artichokes for years and never knew you could rap them on a hard surface to get them to open up (so thanks for this wonderful tip!!) I followed the recipe exactly and while the 'stuffing' was tasty, my artichokes (which started out nicely wedged in the pot) seemed to shrink as they cooked, ultimately tipping over in the water and making a soggy mess of my stuffing. I also cooked them for an hour and they were tough ... Guess I did something wrong - but they certainly didn't turn out like I expected. =(

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