Rice Stuffed Artichokes
|Saffron yellow rice mix||6 Ounce (1 package)|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
1. Wash artichokes. Cut off stems at base and remove small bottom leaves. If desired, snip off tips of leaves with scissors and cut off about 1 inch from top. Cook artichokes following directions in Fresh Vegetable Cooking Chart, then remove chokes.
2. Cook rice following recipe for Packaged Rice Mix. Mix in almonds. Spoon into cooked artichokes.