|Marinated artichoke hearts||12 Ounce (2 jars, 6 ounces each)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Cooked rice||1 Cup (16 tbs)|
|Minced fresh parsley||1⁄3 Cup (5.33 tbs)|
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.