Stuffed Artichokes

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love Anne's take on food. Tried this recipe since it was a little different from my normal recipes and I had planted mint and parsley. We were quite pleased with the results. Definitely will make this recipe again. Not sure what Devin did differently but obviously the rest of the reviewers had better results. Thanks Anne.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Chef Anne Burrell was one of my favorite culinary instructors in school. I made this recipe with what I had on hand and it was so good. I used parmesan, no mint (didn't have, I only had 4 medium artichokes so used the same amount of filling for the 4. I used 3 big garlic cloves and minced them instead of crushing to disperse the garlic throughout. So they were garlicky, but really good. I only used a splash of wine and also drizzled oil in the water. I loved the amount of cheese. They are suppose to be really cheesy and were. Mine were done in about 25 minutes. I can't see how these could ever be a tasteless mess as one review stated. But, it is important to use very good ingredients, and not to have the water level too high where it gets into the bread crumbs. I used fresh ground bread crumbs from good La Brea Bakery dinner rolls.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I agree that the time may have been underestimated, especially if you're not used to making something like this. I think 30-40 min is probably more accurate. But these are FANTASTIC! First homemade artichoke dish ever, and it did not dissapoint. I gave one to a friend of mine that's an avid artichoke eater and she was amazed. I've made it about 3 times and only once did it turn out dissapointing. That time, I used baby artichokes because I couldn't find the big ones. That's the only time they just didn't taste right. I highly reccommend searching out the large ones for this dish. Try it, you will NOT be dissapointed.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Followed it perfectly, yet it took four times longer to cook, and they were still under done. By that time, the stuffing was a watered down tasteless mess.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As an Italian who has been making artichokes for most of my life, this recipe gave me a chance to rock the ancient family recipe - the only difference I made was I left most of the outer leaves on- to get more of that artichoke goodness.