Categories: Vegetables, Rice/grains 
      Yield: 2 servings 
  
      2 ea Med. Artichokes                     1 c  Cooked Rice 
      2 ts Lemon Juice                       1/2 c  Chicken Broth 
    1/4 c  Water                               1 ts Lemon Juice 
    1/2 c  Shredded Carrot                   3/4 ts Cornstarch 
    1/4 c  Sliced Green Onion                  1 x  Dash White Pepper 
      2 tb Butter Or Margarine                 1 ea Large Beaten Egg Yolk 
    1/4 ts 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.