This recipe did not turn out well for me. I had substituted veggie broth for the chicken broth but their was no flavor to the sauce. I mixed in some dijon mustard, which I think made a big difference and I also doubled the sauce recipe because there wasn't enough to cover all the artichokes. The final flavor was good, but the baking of the artichokes just dried them out. Perhaps the baking time should be way shorter - maybe just 5 minutes to let the sauce sink in and the cheese to melt a little. Also, this recipe doesn't tell you to remove the chokes - which I did with a small paring knife after they had been boiled.