38 Reviews of Garlic Artichokes

From: Roosie

On Dec 15, 2004

Like Sackville Girl, this was my first time preparing and eating artichokes. My family used to eat them occasionally when I was small, but I thought they smelled funny and didn't want to try them. We used water and some red wine vinegar to braise them in, which turned out great. Good flavor without overwhelming the artichoke flavor. Instead of cooking the artichoke on low, we tossed them in the oven at 350, which worked great. Very yummy and you're right- not soggy and not hard. Easy to do and a tasty treat. We dipped our leaves in some melted butter, mayonnaise and a little of the braising liquid. Yummy! Thanks Geema!

From: Chef #199579

On Mar 4, 2005

Geema, WOW! These were Great! This was my first time making Artichokes. Your instructions inspired me to try making them myself. It was fun to eat them, the butter and hot sauce was great with them. I will definately be sharing this recipe with everyone! MMM MMM MMM!

From: Sharon123

On Jun 1, 2003

Oooooh, these artichokes were so goood!!! I used half wine and half water to cook them in. Delicious! I have always steamed them and now I will use this method. Lots of flavor! Thanks so much for a wonderful recipe!

From: LonghornMama

On Oct 26, 2005

Wow, this is fantastic! I've been making/eating artichokes my whole life, usually just steaming and varying the dipping sauces. Sauteeing in garlic and braising in white wine makes these guys so much more flavorful, and just plain delicious. Old Bay makes a nice addition. Artichoke halves make for easier eating and serving as well as a lovely presentation. An excellent recipe with wonderfully clear directions. The only thing I did differently was to omit the hot sauce and add a little Kosher salt and garlic to the dipping butter. Thanks, Geema, for a 10 star recipe!

From: Sackville

On Jul 3, 2004

This was my first time eating artichokes and they were really tasty. I used pure wine to steam them in and had lots of liquid... there was no need to add more. The extra drops of hot sauce in the butter were a nice touch.

From: wildeyeris

On Oct 30, 2005

I grew up eating steamed artichokes and I never thought they were all that great. This recipe is outstanding! Thanks for the tip of checking them after 9 minutes to make sure there was still liquid in the pan, mine had gone dry, so I am glad I checked. I loved the leaves that were closest to the base of the pan because they had the most flavor. The next time I make this, I will add a bit more garlic, and I might try pouring the liquid into the artichoke to flavor more of the leaves. Thanks for a great recipe.

From: PaulaG

On Apr 30, 2006

I haven't prepared artichokes in many a year. I found a super special and then found your recipe. This is wonderful and cutting them in half really makes them so easy to prepare in order to fully enjoy the wonderful choke. I have already purchased more artichokes and will using this recipe again. Thanks so much for posting.

From: AKillian24

On Nov 11, 2005

Perfect - GREAT tip on the lemon if you're serving them to guests. My artichokes took a bit longer (25 min) to become soft - but wow. I served with a basil-garlic butter dip.

From: blondiecancook

On Mar 24, 2007

This was the first time I had ever had artichokes, and now I love them! I made these on night and went back to the store for more artichokes for the next evening.

From: Montana Heart Song

On Apr 24, 2007

Great recipe! An excellent way to cook them, instead of boiling water, salt and lemon juice, and a heavy plate on top of them so they stay in the water.Excellent flavor!