Eggs Europe French Microwave Rice Vegetables

Rice Stuffed Artichokes

A dinner table talking point - Rice filled artichokes
Written by Kate thecook

Artichokes have played a bigger part in my cooking of late. They are amazingly delicious and amazingly healthy. Rice Stuffed Artichokes is a simple recipe that pulls the soft artichoke, fluffy rice, the crunch of the vegetables and the subtlety of the sage in one. This is superb as a side dish and also as a main dish. Artichokes are a very good source of folate, dietary fiber, and vitamins C and K.  They are also packed with antioxidants and always one of the top 20 antioxidant-rich foods. Once you try this vegetable, you will realise how versatile it is and how many superb dishes can be prepared.

A dinner table talking point - Rice filled artichokes

Rice-Stuffed Artichokes

Not often used but absolutely gorgeous when cooked this way. Always a table talking point.
4.75 from 20 votes
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Course: Main Dish, Side Dish
Cuisine: American
Keyword: Rice, Vegetables
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 308kcal

Ingredients
 

Instructions

  • Cut off stems and loose outer leaves from artichoke. Cut off 1-inch from tops. Snip off sharp leaf tips.
  • Brush cut edges with 2 tsp lemon juice. Place artichokes and water in a casserole dish.
  • 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 the 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.
  • Enjoy

Nutrition

Calories: 308kcal | Carbohydrates: 45g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 105mg | Sodium: 599mg | Potassium: 337mg | Fiber: 3g | Sugar: 4g