Ingredients:6 artichokes1/2 cup rice1/4 cup Parmesan cheese1/4 cup bread crumbs1/4 cup parsley1 clove garlic1/4 teaspoon salt1/4 teaspoon black pepper1/3 cup olive oil1/2 lemon, juiced1/2 cup waterPreparation:1. Preheat oven to 350 degrees F (175 degrees C).2. Cut off the artichoke stems, leaving about 1 inch. Discard the stems, or save for another use. Trim about 1/2 inch off the top of each artichoke. With a spoon, scoop out the hairy choke from each artichoke and discard.3. In a medium bowl, combine rice, Parmesan cheese, bread crumbs, parsley, garlic, salt, and pepper.4. Spoon the mixture into the center of each artichoke. Drizzle olive oil over the artichokes, and sprinkle with lemon juice.5. Place the artichokes in a baking dish. Pour water into the dish, being careful not to get any water on the artichokes.6. Bake for 30 minutes
Cut off stems and loose outer leaves from artichoke.
Cut of 1-inch fromtops.
Snip off sharp leaf tips.
Brush cut edges with 2 t lemon juice.
Place artichokes and water in a casserole.
Cover with vented clear plasticwrap.
Micro-cook, covered, on 100% power for 7 to 9 minutes or just tilltender, rotating casserole a half-turn after 4 minutes.
Let stand,covered, while preparing stuffing.
For stuffing, in a small nonmetal bowlstir 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 aretender, stirring once.
Stir together vegetable mixture and rice.
Drainartichokes.
Remove the center leaves and chokes from artichokes.
Spreadartichoke leaves slightly.
Spoon rice stuffing into the center of eachartichoke and behind each large leaf.
Return artichokes to casserole.
Cover with vented clear plastic warp.
Micro-cook, covered, on 100% powerfor 2 to 3 minutes or till stuffing is hot and bases of artichokes arefork-tender, rotating the casserole a half-turn every minute.
Let stand,covered, while preparing sauce.
For sauce, in a 2-cup measure stirtogether chicken broth, 1 t lemon juice, cornstarch, and pepper.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickenedand bubbly, stirring every 30 seconds.
Stir HALF the hot mixture into theegg yolk.
Return all to the 2-cup measure.
Micro-cook, uncovered, on100% power for 30 seconds.
Transfer stuffed artichokes to a warm servingplatter.
Pour sauce around the artichokes.
Ingredients
Directions
Cut off stems and loose outer leaves from artichoke.
Cut of 1-inch fromtops.
Snip off sharp leaf tips.
Brush cut edges with 2 t lemon juice.
Place artichokes and water in a casserole.
Cover with vented clear plasticwrap.
Micro-cook, covered, on 100% power for 7 to 9 minutes or just tilltender, rotating casserole a half-turn after 4 minutes.
Let stand,covered, while preparing stuffing.
For stuffing, in a small nonmetal bowlstir 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 aretender, stirring once.
Stir together vegetable mixture and rice.
Drainartichokes.
Remove the center leaves and chokes from artichokes.
Spreadartichoke leaves slightly.
Spoon rice stuffing into the center of eachartichoke and behind each large leaf.
Return artichokes to casserole.
Cover with vented clear plastic warp.
Micro-cook, covered, on 100% powerfor 2 to 3 minutes or till stuffing is hot and bases of artichokes arefork-tender, rotating the casserole a half-turn every minute.
Let stand,covered, while preparing sauce.
For sauce, in a 2-cup measure stirtogether chicken broth, 1 t lemon juice, cornstarch, and pepper.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickenedand bubbly, stirring every 30 seconds.
Stir HALF the hot mixture into theegg yolk.
Return all to the 2-cup measure.
Micro-cook, uncovered, on100% power for 30 seconds.
Transfer stuffed artichokes to a warm servingplatter.
Pour sauce around the artichokes.
