Rice Stuffed Artichokes ( Mw )
Submitted by irishwheaty
Rice stuffed artichoke cooked entirely in the microwave with a sage-carrot rice filling and a silky lemon-egg yolk sauce. An elegant single-serving vegetable dish.
YIELD
1 servingsPREP
25 minCOOK
20 minREADY
45 minThis single-serving stuffed artichoke comes together entirely in the microwave. The artichoke steams until tender, gets filled with a sage-scented rice and carrot stuffing, then goes back in for a final blast to heat everything through. A silky lemon-egg yolk sauce poured around the base ties it all together.
The sauce uses the classic tempering technique: hot chicken broth thickened with cornstarch gets whisked into a beaten egg yolk in stages so the yolk warms gradually without scrambling. This creates a smooth, glossy sauce with body and richness.
Remove the center leaves and fuzzy choke before stuffing. That hollow center is where the bulk of the rice goes, and you can tuck more behind each large outer leaf for a fully loaded artichoke.
Chef Tips
- Brush all cut edges with lemon juice immediately. Artichokes oxidize and turn brown fast once cut.
- Rotate the casserole as directed during microwaving. Microwaves heat unevenly, and rotating ensures the artichoke cooks through without tough spots.
- Temper the egg yolk carefully. Add half the hot broth mixture first, whisk, then return it all to the cup. Dumping the yolk straight into hot liquid scrambles it.
Variations
- Add diced mushrooms to the stuffing for an earthier flavor.
- Use vegetable broth instead of chicken broth to make this fully vegetarian.
- Swap sage for fresh thyme or tarragon in the stuffing for a different herb profile.
Ingredients
Directions
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 teaspoon 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 until 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 1½ to 1½ minutes or until 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 until 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, ½ teaspoon lemon juice, cornstarch, and pepper.
Micro-cook, uncovered, on 100% power for 1 to 2 minutes or until 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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