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This reminded me of avgolemono (Greek lemon-egg soup). I rarely use sage but it was perfect in this dish. I used the microwave version so I ended up overcooking it a little. It was a bit tricky to eat, so I'd like to play around with the recipe and make the rice/carrot/scallion mixture the base to which I would add artichoke hearts and mix in the sauce--it was a touch eggy for me but I think if I upped the other ingredients (lemon juice/broth), it wouldn't be as strong (I did double them, so I would triple them). All in all, this has the makings of a great vegetarian recipe!

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Literary Mom February 10, 2006
Rice Stuffed Artichokes with Lemon Sauce