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RICE-STUFFED ARTICHOKES

Category:    Rice, Vegetables
Yield: 2 servings
 
      2 ea Med. 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                          1 x  Dash White Pepper
      1 ea 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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