Rice stuffed artichokes

 
                          Rice-Stuffed Artichokes
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Artichokes                       Rice
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Each          Med. Artichokes
    2      Teaspoons     Lemon Juice
      1/4  Cup           Water
      1/2  Cup           Shredded Carrot
      1/4  Cup           Sliced Green Onion
    2      Tablespoons   Butter
      1/4  Teaspoon      Dried Sage -- Crushed
    1      Cup           Cooked Rice
      1/2  Cup           Chicken Broth
    1      Teaspoon      Lemon Juice
      3/4  Teaspoon      Cornstarch
                         Dash White Pepper
    1      Each          Large Beaten Egg Yolk
 
 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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 Nutr. Assoc. : 47 796 0 261 679 0 1302 1263 327 796 0 1630 532