Reviewed: Oct. 29, 2009

I used regular marinated artichokes as I've never seen frozen ones. Delicious!

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Reviewed: Sep. 14, 2009

This was pretty good and fairly easy (we did it without a food processor so the consistency was a little off). Like others, we used basil instead of cilantro and just our two garlic cloves seemed a little much. We forgot to put in the walnuts, but I bet that would help counter some of the garlic.

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abralw

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Reviewed: Sep. 11, 2009

There is way too much garlic and it overpowers the rest.

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Isabelle

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

Very good, but like many others have said...8 cloves of garlic is a lot. I only used four and that was still way too much. I am a garlic lover, but I will only use two cloves next time. Otherwise, I really liked this!

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DiannaL

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Reviewed: Jul. 28, 2009

Well, i am not a pesto expert but this doesn't seem to be great. The lemon juice and english walnuts made it quite bitter. I added about 1 tsp of sugar and this seemed to help some. I cut back on the garlic to 4 cloves but that was still WAY TOO MUCH!!! i suggest only 2 and i am garlic lover. I used 14 oz of artichokes because i had to try and cut the over-garlicky taste. Overall, this recipe needs serious help. I think i am going to use the leftovers as a base for spaghetti.

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Marette

Cooking Level: Expert

Living In: Berea, Kentucky, USA

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Reviewed: Jun. 27, 2009

OK - Seriously - waaaay too much garlic! I changed it to 4 large cloves and probably would have been ok with 1 or 2. I used pignolia (pine) nuts instead of walnuts - and think that if I ever try it again with a lot less garlic I'd probably like it :) I added romano to the parmesan and think I'd try adding a little cooked spinach next time as well.

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Irisheyesva08

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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Reviewed: Apr. 20, 2009

I made the recipe with pine nuts because I didn't have walnuts and it was amazing! I'm sure it would be great with walnuts too. I recommend this to everyone who wants to toss a bunch of stuff into a Cuisinart and make a QUICK dinner that is GREAT!

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Kirsten

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Peekskill, New York, USA

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Reviewed: Mar. 28, 2009

This is a great recipe! I used less garlic (only three large cloves) and it was plenty. I served this on slices of whole wheat baguette, topped it with a bit of mozzarella cheese and put it in the oven on broil. It made great appetizers.

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blueka

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2008

As a pesto on pasta, this was too strong for us. As an overnight marinade for some chicken thighs that we broiled, it was great.

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memomo

Cooking Level: Intermediate

Home Town: Renton, Washington, USA

Living In: Eugene, Oregon, USA

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Reviewed: Apr. 16, 2008

Excellent recipe! I made this as an appetizer for a dinner party and served it with French Bread. It was so delicious that I made it AGAIN two nights later for an office dinner function! Loved the combination of the walnuts and the artichokes!

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ThomasB

Cooking Level: Professional

Home Town: Marathon, New York, USA

Living In: Bethesda, Maryland, USA

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Reviewed: Mar. 20, 2008

pretty good! as others have stated, i cut down the garlic to 4 cloves, and it was still quite garlicy (and i LOVE garlic). i kept everything else the same, but it came out a little to oily for my liking. i have not ever seen frozen artichoke hearts, but i had a jar of marinated ones, which i washed off the seasonings before chopping. thanks for the alternative to a traditional pesto. i really enjoyed my pasta!

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trollmother

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2008

It was okay. I love artichoke and this wasn't the best showcase for it.

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TexasJen

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 10, 2008

I really liked this. But wow, that's a lot of garlic! I used 5 good-sized cloves and had to eat like 5 peppermints after dinner to get rid of the taste- lol. But it's worth it! ;) I made this and then boiled some pasta (whole wheat rotini and mini penne) and mixed the pesto with the pasta right after draining. (I used 8 oz. pasta and most of the pesto sauce with it- probably have a little over 1/2 cup leftover). I'll probably use the extra as a dip. I used jarred artichokes and omitted the canola oil. In it's place I added 1/4 cup water mixed with a tiny dab of "Better than Boullion". Then I added one large spoonful of the oil from the marinated artichokes I used. I mixed everything in the food processor- adding the artichokes and cheese after everything else was smooth, so that I could leave them semi-chunky. I also used basil instead of cilantro- I had it on hand. And I used the juice of 2 lemons. This was easy, different and tasted great! We had the pesto pasta with broccoli and breadsticks.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2007

My husband thinks this is the best pesto he's ever eaten. I also used canned artichokes, and I used romano/asiago instead of the parmesan for more flavor. Super!

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AnnWC

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Reviewed: Jul. 28, 2007

The combination is lovely! Just be forewarned that while the sauce may taste a bit 'strong' without anything else, once you toss it in some pasta and chicken it's perfect!

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cinnybear

Cooking Level: Expert

Home Town: Orinda, California, USA

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Reviewed: May 30, 2007

This was just okay for me... I'm usually a fan of strange flavor combinations but not this one. The consistency is nice and works over pasta but I'll keep looking for different pestos. Sorry!

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Meg Natural

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Rockton, Illinois, USA

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Reviewed: Apr. 19, 2007

This was awesome. I have seen this in a jar at Trader Joe's but knew there had to be a recipe out there. A bit too garlicky so next time less, and I too used basil and pine nuts. SO good!

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maliagalia

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Reviewed: Mar. 29, 2007

This was actually very spicy, but VERY good. I used canned artichoke hearts because I have never seen frozen ones. It sure was good.

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Krisytan

Cooking Level: Beginning

Living In: San Jose, California, USA

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Reviewed: Mar. 3, 2007

I serve this cold with pita chips or bruschetta..always a hit. Has such a great flavor. Thanks for posting!

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DVLWINGS

Cooking Level: Expert

Home Town: Somerset, New Jersey, USA

Living In: Hillsborough, New Jersey, USA

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Reviewed: Feb. 21, 2007

Excellent! I used basil instead of cilantro like another reviewer, and I couldn't find frozen artichoke hearts at the store, so I used an 8 oz jar. Added to about 3 cups cooked cubed chicken, made an absolutely divine chicken salad.

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