Rice stuffed artichokes ( mw )
Yield: 1 Servings
Ingredients:
- 1 Med. Artichoke
- 1 ts Lemon Juice
- 2 tb Water
- 1/4 c Shredded Carrot
- 2 tb Sliced Green Onion
- 1 tb Butter Or Margarine
- 1/8 ts Dried Sage Crushed
- 1/2 c Cooked Rice
- 1/4 c Chicken Broth
- 1/2 ts Lemon Juice Dash White Pepper
- 1 Large Beaten Egg Yolk
Instructions:
Cut off stem and loose outer leaves from artichoke. Cut off 1 inch from top. Snip off sharp leaf tips. Brush cut edges with 1 t lemon juice. Place artichoke and water in a small casserole. Cover with vented clear plastic wrap. Micro-cook covered on 100% power for 5 to 7 minutes or just till tender rotating casserole a half-turn after 3 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 1 1/2 to 2 1/2 minutes or till vegetables are tender stirring once. Stir together vegetable mixture and rice. Drain artichoke. Remove center leaves and choke from artichoke. Spread the artichoke leaves slightly. Spoon rice stuffing into the center and behind each large leaf. Return artichoke to casserole. Cover with vented clear plastic wrap. Micro-cook covered on 100% power for 1 to 2 minutes or till stuffing is hot and base of artichoke is fork-tender rotating the casserole a half-turn every 30 seconds. Let stand covered while preparing sauce. For sauce in a 1-cup measure stir together chicken broth 1/2 t lemon juice cornstarch and pepper. Micro-cook uncovered on 100% power for 1 to 2 minutes or till thickened and bubbly stirring every 30 seconds. Stir HALF the hot mixture into the egg yolk. Return all to the 1-cup measure. Micro-cook uncovered on 100% power for 15 seconds. Transfer stuffed artichoke to a warm plate. Pour sauce around the artichoke.
