The phrase "artisan than" is not correct and does not make sense in written English.
It seems to be an incomplete comparison and would require additional context to clarify its intended meaning.
Example: "She is more artisan than commercial in her approach to crafting."
Alternatives: "more skilled than" or "more craft-oriented than".
"Bernard was more of an artisan than an artist," he told me.
Because of that, Mr. Tuki reached adulthood thinking of himself more as an artisan than an artist.
That Duccio was doing work more appropriate for an artisan than an artist must not lead one to assume that even at this time he was only a beginner.
He is more of a plainspoken artisan than a biting satirist: he works long hours, from the early morning to well after dinner, and generally puts out one piñata a day.
When he wasn't busy dreaming up abject sinners and vengeful devils, Bosch was performing mundane tasks like designing stained-glass windows, and, though he was one of the first painters in the Low Countries to sign his work, he probably considered himself more of an artisan than an artist.
If there really is a war going on here, nobody seems to have told Willian, who may be more artisan than maestro, but who has been the team's only reliable creative influence through the recent stumbles, and who is right now surely the most effective free-kick taker in this elite competition, reward for a cleverly refined method of striking the ball and a great deal of practice.
Painters were employed more as skilled artisans than as creative artists.
They believe that Britain dominated the industrial revolution because it had a far larger population of skilled engineers and artisans than its competitors: resourceful and creative men who took the signature inventions of the industrial age and tweaked them — refined and perfected them, and made them work.
Mr. Macri often has called the Colón "an invaluable resource," but he is well known to regard it less as an integrated ecosystem of skilled artisans than a hive of special interests with some employees who had dug themselves and their families in for life.
In THE SLOW MEDITERRANEAN KITCHEN: Recipes for the Passionate Cook (Wiley, $34.95), Wolfert latches onto a word that has lately acquired a certain patina in the food world, thanks to a movement, Slow Food, that has always been more interested in helping farmers and artisans than in delaying cooks.
Except for the bloc of defecting Vopos, the East Germans who have escaped since the wall went up are such a varied group that few generalizations about them are valid, though it is safe to say that they are even younger, on the average, than the pre-wall refugees, are much more apt to be artisans than intellectuals, and are, temperamentally, out of the same mold.
