Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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