---------- exported from cookworks for meal-master, v7.0
      title: rice stuffed artichokes
   servings: 6
       6 ea artichoke
       1 ea lemon
       1 t  black peppercorns
       2 t  fresh lemon juice
     3/4 t  salt
   1 1/2 c  wild and long grain rice
       3 c  chicken broth
       1 t  cashews
   1 1/2 c  mayonnaise
 trim bottom of artichokes to stand upright
 trim thorns from tip of leaves
 remove and discard top third of artichokes
 tie a lemon slice onto the top and bottom of each
 place into a saucepot with water to cover, over a high flame
 add peppercorns, lemon juice, salt, and any remaining lemon slices
 bring to a boil, reduce heat, and simmer for 30-60 minutes, until tender
 remove from water, remove lemon slices, invert, and drain
 allowing to cool completely
 heat stock to a boil, in a saucepot, over a high flame
 add rice mix, cover, reduce heat, and simmer for 23-25 minutes
 remove from heat and allow to stand for 5 minutes
 remove center leaves from cooled artichokes
 remove choke with a spoon
 fill with heated rice mixture
 sprinkle with cashews
 serve hot, with mayonnaise to the side