Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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