Artichoke Pilaf Recipe
Ingredients
| 2 jars (6 ounces each) marinated artichoke hearts | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Chicken broth | 1 Cup (16 tbs) | |
| Cooked rice | 1 Cup (16 tbs) | |
| Minced parsley | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Drain artichokes, reserving 3 tablespoons marinade.
Place the reserved marinade, onion, garlic, and celery in 2-quart micro-proof dish.
Cook on HI, 2 1/2 minutes, or until onion is transparent.
Stir in artichokes, broth, rice, parsley, salt, and pepper.
Cover and cook on HI, 3 minutes, stirring once during cooking time.
Remove from oven and let stand 5 minutes before serving.
Place the reserved marinade, onion, garlic, and celery in 2-quart micro-proof dish.
Cook on HI, 2 1/2 minutes, or until onion is transparent.
Stir in artichokes, broth, rice, parsley, salt, and pepper.
Cover and cook on HI, 3 minutes, stirring once during cooking time.
Remove from oven and let stand 5 minutes before serving.
Chef
