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Stuffed Artichokes With Lemon Butter Recipe
|Boiling water||1 Cup (16 tbs)|
|Long grain and wild rice||6 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Melted butter/Margarine||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2522 Calories from Fat 1551
% Daily Value*
Total Fat 177 g271.5%
Saturated Fat 111.3 g556.3%
Trans Fat 0 g
Cholesterol 464.5 mg
Sodium 854.1 mg35.6%
Total Carbohydrates 217 g72.3%
Dietary Fiber 51 g204%
Sugars 10.2 g
Protein 42 g83.7%
Vitamin A 110.5% Vitamin C 216.4%
Calcium 44.6% Iron 84.9%
*Based on a 2000 Calorie diet
With scissors, trim tips of remaining outside leaves.
With spoon or melon bailer, remove fuzzy choke and enough of center to make generous hollow.
In a large saucepan, set artichokes upright in small amount of boiling salted water.
Simmer 30 to 40 minutes or until tender.
Drain upside down on paper towels.
Add water to reserved mushroom liquid to make 2-1/2 cups liquid.
Cook contents of rice and seasoning packets with mushroom liquid according to package directions.
Add mushrooms to hot cooked rice.
Pile rice into artichokes.
Combine melted butter or margarine with lemon juice.
Spoon about 1 tablespoon of lemon-butter over each artichoke.
Divide remaining lemon-butter among 6 individual cups for dipping artichoke leaves.