Name: Rice-Stuffed Artichokes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 medium Artichokes; 2 tsp lemon juice; 1/4 cup water; 1/2 cup carrot (shredded ); 1/4 cup green onion (sliced ); 2 tbsp unsalted butter; 1/4 tsp dried sage (Crushed); 1 cup rice (cooked ); 1/2 cup chicken broth; 1 tsp lemon juice; 3/4 tbsp cornstarch; 1 dash White Pepper; 1 large egg yolk (beaten)

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Rice-stuffed artichokes offer a tantalizing combination of flavors and textures, blending the earthiness of artichokes with the subtle sweetness of carrots and the savory notes of scallions. This delectable dish, elevated by the convenience of microwave cooking, makes for a delightful addition to any meal.

To begin, select fresh artichokes with tight, compact leaves and vibrant green hues. Rinse them thoroughly under cold water, removing any dirt or debris. Next, trim the stems and the top third of each artichoke, then use kitchen shears to snip off the thorny tips of the remaining leaves.

For the filling, prepare a fragrant mixture of cooked rice, finely diced carrots, and chopped scallions. The carrots add a hint of sweetness and a pop of color, while the scallions contribute a subtle oniony flavor. Season the stuffing with salt, pepper, and any desired herbs or spices, such as parsley or thyme, to enhance the overall taste.

Carefully spread the leaves of each artichoke apart, creating a cavity in the center for the filling. Spoon the rice mixture generously into each artichoke, pressing gently to ensure it fills the spaces between the leaves.

Now, it’s time to cook. Place the stuffed artichokes in a microwave-safe dish, adding a splash of water to the bottom to create steam. Cover the dish loosely with microwave-safe plastic wrap, leaving a small vent for steam to escape. Microwave on high for 10-15 minutes, or until the artichokes are tender and the filling is heated through.

Once cooked, allow the artichokes to cool slightly before serving. The steamy aroma will entice your senses as you uncover each tender leaf, revealing the savory rice filling within. Pair these delectable rice-stuffed artichokes with a fresh green salad or grilled protein for a complete and satisfying meal.

With the convenience of microwave cooking, you can enjoy the rich flavors of stuffed artichokes with minimal effort. Whether as a side dish or a vegetarian main course, this recipe is sure to impress with its delicious combination of ingredients and ease of preparation.

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.

Rice Filled artichokes Recipe - TheRecipe.Website

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: Eggs, Rice, Stuffed Artichokes, Vegetables

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 308kcal

Ingredients

2 medium Artichokes
2 tsp lemon juice
1/4 cup water
1/2 cup carrot shredded
1/4 cup green onion sliced
2 tbsp unsalted butter
1/4 tsp dried sage Crushed
1 cup rice cooked
1/2 cup chicken broth
1 tsp lemon juice
3/4 tbsp cornstarch
1 dash White Pepper
1 large egg yolk beaten

Instructions

Cut off stems and loose outer leaves from artichoke. Cut off 1-inch from tops. Snip off sharp leaf tips.
2 medium Artichokes
Brush cut edges with 2 tsp lemon juice. Place artichokes and water in a casserole dish.
2 tsp lemon juice, 1/4 cup water
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, and sage. Micro-cook, covered, on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are tender, stirring once.
1/2 cup carrot, 1/4 cup green onion, 2 tbsp unsalted butter, 1/4 tsp dried sage
Stir together vegetable mixture and rice.
1 cup 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
1/2 cup chicken broth, 1 tsp lemon juice, 3/4 tbsp cornstarch, 1 dash White Pepper
30 seconds.
Stir HALF the hot mixture into the egg yolk.
1 large 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