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Total Reviews: 11

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  • on October 10, 2012

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    The first time I made this, it was great! I used canned artichokes and they worked fine (just omit the salt. The second time I used frozen and I don't know if I did something wrong or what. It was just blah. I will make it again because it was so good the first time. We put it over angel hair pasta and had a vegetarian dinner or a great side for entertaining.

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  • on June 16, 2012

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    This dish has great flavor, but even a 1.5qt baking dish was too large. I might switch it to individual portion ramakins, so to get a good browning on the top.
    I paired this with Kelsey Nixon's Classic Fillet with Porcini Sauce, mainly because both use Marsala. It did not disappoint, tied the two together perfectly and elegantly.
    If you're having this with something simple, I'd crisp up some diced Pancetta and put in there as well.

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  • on February 27, 2012

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    Looking for a new veggie recipe I stumbled upon this show the other day. All I can say is if you LOVE Stuffed Artichokes, you'll LOVE this recipe. It takes all the hard work and makes it an easy dish that is simply elegant and oh so tasty. I added a little onion and instead of Marsala wine....I used what I had on hand, a little Pinot Grigio! Yummy! Just Yummy! Definately a keeper for my family :D

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  • on February 02, 2012

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    I loved this dish. Very simple, good and great presentation. My only issue is that most baby artichoke hearts that i have seen are not packaged by the pound, but even with less artichoke quantity I didn't have to reduce anything else, the breadcrumbs sopping up a lot of the juices.

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  • on December 16, 2011

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    Very simple and elegant to make. I tried this recipe for Thanksgiving dinner and it was gone almost immediately!! The red of the wine with the artichokes doesn't exactly make for the most eye-catching of dishes, but I topped it off with some fresh chopped parsley and shaved Parmesan and it looked and tasted great!

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  • on December 04, 2011

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    This recipe is a bit over the top. I think the marsala is not needed. I would try it leaving that out. It really gave it an odd flavor. I definitely did not like this at all but may try again w/o the marsala.

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  • on November 14, 2011

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    I took this dish to a party and it was a big hit! I did add a bit of cayenne to the dish and a bit more parmesan than was called for in the recipe. This is one of those dishes that you can add your touch to and make it your own. I will add some shallots next time I make it. Very east to make and very good!

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  • on November 10, 2011

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    OMG I never ate artichokes but i will be making this all the time...had to go back and make more because my family cleaned the dish and were asking for more and it is fast so i just made them more and it was gone also

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  • on July 07, 2011

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    Loved this concept, I did not have any chicken broth or buillion (sp? but I added sundried tomatoes and used home-made croutons crushed up for the crumbs. I also used a shredded italian cheese combo......Overall it was delish, but def. needed a little extra liquid since I did not have the chicken broth.

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  • on July 07, 2011

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    Pretty darn delicious, and no cooking artichokes etc!

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