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     title: rice stuffed artichokes
categories:
  servings: 6

      6 ea artichoke
      1 ea lemon
      1 t  black peppercorns
      2 t  fresh lemon juice
    3/4 t  salt
  1 1/2 c  wild and long grain rice
      3 c  chicken broth
      1 t  cashews
  1 1/2 c  mayonnaise

trim bottom of artichokes to stand upright
trim thorns from tip of leaves
remove and discard top third of artichokes
tie a lemon slice onto the top and bottom of each
place into a saucepot with water to cover, over a high flame
add peppercorns, lemon juice, salt, and any remaining lemon slices
bring to a boil, reduce heat, and simmer for 30-60 minutes, until tender
remove from water, remove lemon slices, invert, and drain
allowing to cool completely
heat stock to a boil, in a saucepot, over a high flame
add rice mix, cover, reduce heat, and simmer for 23-25 minutes
remove from heat and allow to stand for 5 minutes
remove center leaves from cooled artichokes
remove choke with a spoon
fill with heated rice mixture
sprinkle with cashews
serve hot, with mayonnaise to the side

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