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Stuffed Artichokes Recipe

Stuffed Artichokes

Recipe courtesy Anna Thomas, The New Vegetarian Epicure, Knopf, 1996

Show: Sara's Secrets

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on November 29, 2011

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    This is quiet a bit of work, but it's tasty and much healthier than dipping it in butter or mayo. I add a little garlic to the tomato mixture and put the stuffed artichokes in the oven for about 10 minutes to warm everything up, melt the cheese a bit, and mellow out the garlic.

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  • on November 30, 2008

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    We eat artichokes about once a week and I make a wide variety of recipes using them. I have to assume that all these people reviewing this recipe don't eat them that often and are loving the flavor of the artichoke itself. The mix to stuff them with is not a pleasant combination at all to go with an artichoke. Sorry, but I don't agree and can't understand all the 5 star ratings! YUCK!

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  • on May 01, 2007

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    Easy and very good. I like to drizzle,either Paul Newmans Light Balsamic vinegarette or Girards Champaign dressingo the plate for extra flavor.
    * Eaven my Mom ate it..twice!!!

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  • on January 04, 2007

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    Not so easy or quick, but worth the effort. Save the hearts for another dish.

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  • on December 05, 2006

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    I was so tired of the usual Artichoke recipe. This was a wonderful change! I made this as simple as I could. I used my favorite bottled bruschetta. I mixed in some plain bread crumbs and parm cheese. My husband loved it and so did I!! And its healthy too!

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  • on November 20, 2006

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    This was a little more work than I wanted but was worth it. Just wonderful.

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  • on November 18, 2006

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    This was easy and elegant. I used what I had in the house for stuffing: bought Italian breadcrumbs cherry tomatoes, oregano, etc. I baked thess after stuffing for about 15 minutes which browned the stuffing and melted the cheese. Very nice.

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  • on May 25, 2006

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    When I first saw this recipe aired on t.v. I ran out and bought the ingredients and tried it on my husband who had never eaten an artichoke that wasn't smothered in melted cheese. This was so different and much lighter than what he was accustomed to, but he loved it! I just looked up the recipe again, and can't wait to make it for my guest for Memorial Day!

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  • on May 14, 2006

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    as easy to make as it is fun to eat and soooooo good. I also added an avacado to the stuffing which made it all the more delicious....

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  • on February 15, 2006

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    I tried this as an appetizer for a sumptuous Valentine's dinner. While the flavor is great, I baked them for about 15 minutes at 400 after stuffing them to melt the cheese and crunch the breadcrumbs. I would try this again, but cut down on the boiling time and add more cheese.

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