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Rice Stuffed Artichokes with Lemon Sauce Recipe

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Rice Stuffed Artichokes with Lemon Sauce
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Ingredients
13
Count
Nutrition
391
Calories
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Ingredients:

Directions:

  1. Fill a large pot (a stock pot works well) with cold water; roll the lemon on the counter with your palm to loosen juices, then cut in half and squeeze the juice into the pot of water and toss in the squeezed lemon halves.
  2. Trim the artichokes: cut off the top quarter from the artichokes and discard, remove the bottom and tough outer layer of stem, snap off the tough outer leaves from the base, remove dark green areas of the base.
  3. Cut artichokes in quarters and remove the choke and small purple leaves.
  4. Add trimmed and quartered artichokes to the pot of water, cover, and simmer over medium heat until tender, about 45 minutes; drain and set aside to let cool.
  5. (Microwave method: cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with lemon juice. Place artichokes and water in a casserole. Cover with vented clear plastic wrap. Microwave, 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.)
  6. In a skillet over medium heat, melt the butter; saute the green onion and carrot for 5 to 7 minutes, until vegetables begin to brown.
  7. Stir in the ground sage, coating the vegetables well.
  8. Add the cooked rice and stir well, and saute for an additional 5 minutes; remove from heat.
  9. Preheat oven to 350 degrees F.
  10. Place artichoke quarters in a lightly buttered baking dish.
  11. Spoon rice stuffing onto each artichoke, sprinkle with Parmesan cheese.
  12. Bake at 350 degrees F for 10 minutes, until the Parmesan browns a little.
  13. Meanwhile, prepare the sauce: in a saucepan stir together the chicken broth, 2 teaspoons lemon juice, cornstarch, and white pepper. Heat over medium temperature for about 5 minutes or until thickened and bubbly.
  14. In another bowl, whisk HALF of the hot sauce mixture into the egg yolk, combine well; then return the yolk mixture into the remaining sauce mixture and simmer for about 2 to 3 minutes to desired consistency. Check sauce for any possibly needed additional salt and pepper.
  15. Transfer stuffed artichokes to a warm serving platter.
  16. Pour sauce around the artichokes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 390.55 Kcal (1635 kJ)
Calories from fat 139.3 Kcal
% Daily Value*
Total Fat 15.48g 24%
Cholesterol 123.53mg 41%
Sodium 403.6mg 17%
Potassium 776.18mg 17%
Total Carbs 55.19g 18%
Sugars 4.39g 18%
Dietary Fiber 10.52g 42%
Protein 12.04g 24%
Vitamin C 36.5mg 61%
Vitamin A 0.5mg 15%
Iron 1.9mg 11%
Calcium 110.9mg 11%
Amount Per 100 g
Calories 86.83 Kcal (364 kJ)
Calories from fat 30.97 Kcal
% Daily Value*
Total Fat 3.44g 24%
Cholesterol 27.46mg 41%
Sodium 89.73mg 17%
Potassium 172.57mg 17%
Total Carbs 12.27g 18%
Sugars 0.98g 18%
Dietary Fiber 2.34g 42%
Protein 2.68g 24%
Vitamin C 8.1mg 61%
Vitamin A 0.1mg 15%
Iron 0.4mg 11%
Calcium 24.7mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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