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| recipe title: |
Rice Stuffed Artichokes |
| category: |
Appetizers, Artichokes |
| keywords: |
Microwave |
| servings: |
2 |
| ingredients: |
2 md Artichokes
2 ts Lemon Juice
1/4 c Water
1/2 c Shredded Carrot
1/4 c Sliced Green Onion
2 tb Butter Or Margarine
1/4 ts Dried Sage, Crushed
1 c Cooked Rice
1/2 c Chicken Broth
1 ts Lemon Juice
3/4 ts Cornstarch
ds White Pepper
1 lg Beaten Egg Yolk
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| directions: |
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Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from
tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice.
Place artichokes and water in a casserole. Cover with vented clear plastic
wrap. Micro-cook, covered, on 100% power for 7 to 9 minutes or just till
tender, rotating casserole a half-turn after 4 minutes. Let stand, covered,
while preparing stuffing. For stuffing, in a small nonmetal bowl stir
together carrot, onion, butter or margarine, and sage. Micro-cook, covered,
on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are tender,
stirring once. Stir together vegetable mixture and rice. Drain artichokes.
Remove the center leaves and chokes from artichokes. Spread artichoke
leaves slightly. Spoon rice stuffing into the center of each artichoke and
behind each large leaf. Return artichokes to casserole. Cover with vented
clear plastic warp. Micro-cook, covered, on 100% power for 2 to 3 minutes
or till stuffing is hot and bases of artichokes are fork-tender, rotating
the casserole a half-turn every minute. Let stand, covered, while
preparing sauce. For sauce, in a 2-cup measure stir together chicken
broth, 1 t lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on
100% power for 2 to 3 minutes or till thickened and bubbly, stirring every
30 seconds. Stir HALF the hot mixture into the egg yolk. Return all to the
2-cup measure. Micro-cook, uncovered, on 100% power for 30 seconds.
Transfer stuffed artichokes to a warm serving platter. Pour sauce around
the artichokes.
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