I've noted it before, but reading the reviews of recipes is a great way to learn what you've signed yourself up to make. I realized why I continue to say this is something I've learned (instead of constantly practice) is because I don't write the post until the dish is complete and I don't look up the link for the recipe until then. I definitely think this recipe is going to help change my thought process on this because upon reading the three reviews not one of them used fresh artichokes. Two used frozen which is something I kept saying I should've done while laboring away with the fresh. Two also said the dish was dry which I definitely agree with. One of the reviewers used edamame and I did the same since I already had some frozen shelled from my dish earlier in the week. Finally, one of the reviewers said it was too much work for the end result and I totally agree.

Even if I had read the reviews it would not have told me the things I would've wanted to know the most. They would not have prepared me for how much work these artichokes were going to be, and they would not have told me that the artichoke leaves did not taste right after sautéing them. The only experience I've had with fresh artichokes is pealing off the leaves and eating about half way up the leaf. Other than that, I cook successfully with frozen. All that said, I am soliciting opinions on cooking with fresh artichoke leaves or thoughts on where I went wrong. I'm not really interested in eating this again, but I clearly did something wrong because I don't think what I made is what Sunset had in mind when they included it in their magazine.