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

Loved it. I cut the artichokes in half then cooked them in water. Afterward I put the filling and set it for a couple of minutes under the broiler. Perfect.

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

Let me start by saying I love artichokes in their simplest form. I have never wanted them any other way, but just had to try this recipe. Even included anchovies, which I loathe. Oh my goodness!!!!! Followed this recipe to a T and if the smell in my house didn't make me want to slap my mama, the taste sure did!!!!! I have to think the "unique" taste experience was the anchovies. I did use the paste, based on other reviews, but I can't imagine this recipe w/o them. Fortunately, I live alone, so I have three more meals from nirvana. Thanks, Anne. LOVE YOU!!!

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

OMG!!! This recipe should be rated 10 STARS!!! These are just like the stuffed artichokes from THE ROSEBUD CAFE in Chicago! FANTASTIC!!! The only thing I change is, I cook them in a mixture of 1/4 white wine and 3/4 chicken broth. Delicious! Thanks Anne. Love your recipes.

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

Yum! Love love loved it! I was a little concerned about the breadcrumbs getting soggy, but it was so delicious and wonderful texture.

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 love this recipe. The anchovies and the crush pepper added another kick and they should be included. It was delicious and I'd make it again, not hard at all. 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

Other than not cooking them long enough, Your fork is your best friend, fab! Never thought to scoop out the middle. Have stuffed for years and then made J.Childs hollindaise sauce with this-Yum. It's true, nothing is better than butter.

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've cooked artichokes for 48 years, and love them. i liked the stuffing,,,,raw,,,, again, use the anchovy paste, dont fool with canned, unless you get the v. good ones packed in salt and need them whole. (cooking anchovies so they disappear? why start with whole ones? (never heard even one TV cook mention this the artichoke i used was as big as my fist, but after removing the outer leaves, and trimming, the 40 minutes i cooked it was too much, way too soft. i suggest you remove only a few leaves as you can trim way too much. because this is cooked with a lid, the stuffing was soggy from steam dripping down into it. all in all, no, wont cook this again. there's nothing better than artichokes served with fresh lemon juice, salted, and butter to dip into. why go to this fuss, and the time consuming cleaning, when it's not necessary? not worth the effort.

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 could allways make artichokes that were deceant but never great. I followed this recipe to a T and it was perfect. I even took what I considered a chance with the mint, which is not a popular herb in our house. Wonderfull! took another reviewers advise and served with chicken and couscous. great dinner.

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 absolutely love this recipe! I skipped the mint, but did everything else the same. (I happen to love anchovies so that was no problem for me. Will never go back to cooking artichokes in plain old water again -- the addition of wine and lemon is so simple but it makes a huge difference! 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

Best stuffed artichoke I have ever had. Did not use the anchovies and substituded the mint with basil. you could use this stuffing with any meat (fish , chicken, pork loved it!!!