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Here’s how the rating system works:
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= Loved this recipe
| Whole Stuffed Artichokes Braised in White Wine Recipe courtesy Gourmet Magazine Show: Sara's Secrets Episode: Packed With Flavor Overall User Rating:  |
try it without lemons
12/31/2004 at 06:16pm
User: C from Feeding Hills, MA User Rating:
I made this recipe twice. I liked it better without the lemon (made the artichokes too bitter). Also, a touch more garlic and olive oil adds richness. Try dry vermouth instead of white wine also. When cooking in a standard pot, plan on more like 2 hours and make sure to replenish the liquid as the level of liquid will drop. Larger artichokes require longer cooking time for the leaves to get tender. One large artichoke can be a meal in itself! Enjoy!
*****
12/03/2004 at 08:45pm
User: Anonymous User Rating:
Absolutely divine!
artichoke review
11/23/2006 at 09:30am
User: Christi from Somerset, OH User Rating:
We really liked the stuffing more than the artichokes. It was an easy to follow recipe. It was fun trying something new. I don't think I will cook whole artichokes again but we are trying the stuffing as its own dish.
delicious
10/17/2006 at 11:40am
User: jaime from freehold, NJ User Rating:
these were a huge hit at thanksgiving last year . I will be making them again this yr . 14 of the m to be exact . They were a bit of work but worth every minute . they even heated well the next day for left overs. YUMMY
a little too salty
04/25/2005 at 05:12pm
User: Jenn from Truckee, CA User Rating:
My husband likes these (which is a compliment in itself)...but personally I thought the recipe was way too salty, and would much rather eat artichokes the "old fashioned way"....steemed dipping the leaves in mayonaise. If I make these again, I will not add the salt to the bread crumb mixture or cooking broth.
Good
04/07/2006 at 06:35pm
User: ANDREA from San Jose, CA User Rating:
This was pretty good and similar to my own recipe. I don't have a pressure cooker so I just steamed them in a pot with the liquid. I rendered some panchetta and used it in place of the salami and didn't use the provolone. Instead I added a little shredded 4 italian 4 cheese blend to the bread crumbs. Loved the lemon zest in the background.
i hated it
03/24/2005 at 03:26pm
User: Anonymous User Rating:
way too salty. not good at all
delicious!!
03/03/2005 at 05:20pm
User: Anonymous User Rating:
Thoroughly enjoyed this recipe. It was a meal in itself. Instead of melting the provolone over the top, I cubed chunks of provolone (that I bought as a wedge) and added a cube between the leaves after being stuffed with the bread crumb mixture. That way I had cheese in every bite! Also, I used a pressure cooker...a great way to cook.