Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 2 ea Med. Artichokes

  2. 2 t Lemon Juice

  3. 1/4 c Water

  4. 1/2 c Shredded Carrot

  5. 1/4 c Sliced Green Onion

  6. 2 T Butter Or Margarine

  7. 1/4 t Dried Sage, Crushed

  8. 1 c Cooked Rice

  9. 1/2 c Chicken Broth

  10. 1 t Lemon Juice

  11. 3/4 t Cornstarch

  12. 1 x Dash White Pepper

  13. 1 ea Large Beaten Egg Yolk

  14. 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with

  15. 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

  16. 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,

  17. 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

  18. 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

  19. platter. Pour sauce around the artichokes.

Comments

882,796
Send feedback