Easy Recipe Finder
Recipe Feeder
2 ea Med. Artichokes 1 c Cooked Rice
2 ts Lemon Juice 1/2 c Chicken Broth
1/4 c Water 1 ts Lemon Juice
1/2 c Shredded Carrot 3/4 ts Cornstarch
1/4 c Sliced Green Onion 1 x Dash White Pepper
2 tb Butter Or Margarine 1 ea Large Beaten Egg Yolk
1/4 ts Dried Sage, Crushed
2 servings
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.
2 ts Lemon Juice 1/2 c Chicken Broth
1/4 c Water 1 ts Lemon Juice
1/2 c Shredded Carrot 3/4 ts Cornstarch
1/4 c Sliced Green Onion 1 x Dash White Pepper
2 tb Butter Or Margarine 1 ea Large Beaten Egg Yolk
1/4 ts Dried Sage, Crushed
2 servings
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.
