Made this as an appetizer for Valentines dinner. It was delicious. My husband and father inlaw loved it. Wouldn't change a thing.
Martha Stewart Member
Rating: Unrated
08/19/2012
For a 13 y.o.'s afternoon birthday BBQ, I needed something to serve the adults. I made a variety of Crostini topped with this artichoke-parmesan recipe as well as eggplant and olive tapenades. Colorfully arranged on large platters, they were safe to serve in the summer heat. Everyone loved them - not a single slice was left over.
Martha Stewart Member
Rating: Unrated
05/01/2010
I prefer to pulse the artichoke in a food processor, quickly with the oil , parmesan.parsley and seasonings. Then top with additional parmesan. Much better texture.
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Martha Stewart Member
Rating: Unrated
02/10/2009
Would adding a little olive oil do the trick?
Martha Stewart Member
Rating: Unrated
12/16/2008
I was worried about them being too dry as well, but my guests love them. They're a nice easy addition when everything else I'm serving is loaded with mayo and sour cream.
Martha Stewart Member
Rating: Unrated
07/01/2008
i thought that this was missing something. i even tried it with sourcream and mayonaisse and it just had a weird texture..
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Martha Stewart Member
Rating: Unrated
01/01/2008
As writen, it's rather dry although has beautiful flavor. Needs an addition of sour cream or mayonnaise to moisten and hold for serving.