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Made a similar recipe last night. I halved the recipe for 2 chokes, and used fresh garlic. My husband says they are the best artichokes he's ever had. I will make them this way every time now!
I loved making these in the oven...they baked up beautifully! Next time I will shake off the excess stuffing like the directions say to do. I stuffed it all in there, and it was kind of like eating straight breadcrumb mixture. But I will definitely cook artichokes this way again...it was a lot easier than on the stovetop.
Made them last night, they are really good but I think the stuffing needed a little more flavor, maybe some italian seasoning and garlic powder. JMHO
Baking these artichokes is a great idea. I've always made them stove-top (providing you with some nice crispy bottoms!) One nice change I made is using chicken broth in place of the water (gives it a nicer flavor).
This is almost exactly the recipe that my very Italian family has made forever. It doesn't get any better than this!! Once you've had artichokes fixed this way, you'll always want them this way. We put a slice of lemon on top of each choke. This helps with the color issue.
Great recipe. This is one of those dishes you get a craving for every once in a while. I HIGHLY recommend that if you are reading this review, you take your earliest opportunity to try this recipe. This is the identical recipe and technique that my friend's Italian MIL (right off of the boat) gave me. DEEEEELICIOUS!!!
I was disappointed in the way that the artichokes looked...I'm guessing that they should have been wiped down with some lemon juice because they came out of the oven looking black. The instructions didn't say to take the fuzzy part out but I did anyway. The flavor was good but they didn't look overly appetizing to us.
Loved stuffed artichokes - I preboil them for about15 minutes - then I sauté minced garlic and them add breadcrumbs to the pan and add some olive oil - the breadcrumbs are nicely flavored- I then stuff and bake them in oven covered.
My mother made these also and I have been looking for the recipe for many years. This is her recipe exactly. It was my job to cut the tips and stuff them and she always told me to turn them over and hit the stem with the heel of my hand as this would open the leaves some. She would also baste them with the water and oil as they cooked. Yum.
My mother used to make these. They are the best. Always brings back good memories when I make them. She used to steam them in a big sauce pot on the stove.