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Rice-stuffed Artichokes

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      Title: RICE-STUFFED ARTICHOKES
 Categories: Vegetables, Rice
      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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