Rice-Stuffed Artichokes
Submitted by ladygirl
Microwave rice-stuffed artichokes with a sage-carrot-onion filling and a lemony egg yolk sauce. An elegant vegetable dish made entirely in the microwave in 45 minutes.
YIELD
2 servingsPREP
25 minCOOK
20 minREADY
45 minThese rice-stuffed artichokes come together entirely in the microwave, from cooking the artichokes to warming the stuffing to making the egg yolk sauce. The filling is simple: cooked rice mixed with sauteed carrots, green onions, butter, and crushed sage.
The artichoke prep is the most involved step. Trim the stems, cut an inch off the tops, snip the sharp leaf tips, and brush the cuts with lemon juice to prevent browning. Once microwaved until tender, the center leaves and fuzzy choke come out easily, leaving a natural bowl for the stuffing.
Spooning the rice mixture into the center and behind each large leaf means every bite of artichoke comes with some filling. Spread the leaves apart gently so the stuffing slides in without tearing.
The sauce is a classic egg yolk liaison: chicken broth thickened with cornstarch, then tempered with a beaten yolk for richness. Tempering is critical. Stir half the hot liquid into the yolk first, then return everything to the measuring cup. This prevents the yolk from scrambling on contact.
Chef Tips
- Rotate the casserole during each microwave stage. Microwaves heat unevenly, and rotating ensures the artichokes cook through uniformly.
- Vent the plastic wrap. Trapped steam needs somewhere to go, or the wrap pops off.
- Stir the sauce every 30 seconds while it thickens. Cornstarch clumps fast in the microwave without frequent attention.
Variations
- Add toasted pine nuts to the rice stuffing for a Mediterranean touch.
- Use wild rice or a rice blend for a nuttier, more complex filling.
- Swap the sage for fresh thyme or marjoram for a different herbal profile.
Ingredients
Directions
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 teaspoon 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 until 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 2½ to 2½ minutes or until 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 dish.
Cover with vented clear plastic warp.
Micro-cook, covered, on 100% power for 2 to 3 minutes or until 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 teaspoon lemon juice, cornstarch, and pepper.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or until 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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