Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Med. Artichoke
1 ts Lemon Juice
2 tb Water
1/4 c Shredded Carrot
2 tb Sliced Green Onion
1 tb Butter Or Margarine
1/8 ts Dried Sage, Crushed
1/2 c Cooked Rice
1/4 c Chicken Broth
1/2 ts Lemon Juice
Dash White Pepper
1 Large Beaten Egg Yolk

Cut off stem and loose outer leaves from artichoke. Cut off 1 inch
from top. Snip off sharp leaf tips. Brush cut edges with 1 t lemon
juice. Place artichoke and water in a small casserole. Cover with
vented clear plastic wrap. Micro-cook, covered, on 100% power for 5
to 7 minutes or just till tender, rotating casserole a half-turn
after 3 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
1 1/2 to 2 1/2 minutes or till vegetables are tender, stirring once.
Stir together vegetable mixture and rice. Drain artichoke. Remove
center leaves and choke from artichoke. Spread the artichoke leaves
slightly. Spoon rice stuffing into the center and behind each large
leaf. Return artichoke to casserole. Cover with vented clear plastic
wrap. Micro-cook, covered, on 100% power for 1 to 2 minutes or till
stuffing is hot and base of artichoke is fork-tender, rotating the
casserole a half-turn every 30 seconds. Let stand, covered, while
preparing sauce. For sauce, in a 1-cup measure stir together chicken
broth, 1/2 t lemon juice, cornstarch, and pepper. Micro-cook,
uncovered, on 100% power for 1 to 2 minutes or till thickened and
bubbly, stirring every 30 seconds. Stir HALF the hot mixture into the
egg yolk. Return all to the 1-cup measure. Micro-cook, uncovered, on
100% power for 15 seconds. Transfer stuffed artichoke to a warm
plate. Pour sauce around the artichoke.

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