*  Exported from  MasterCook  *
 
                          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