Artichokes Stuffed with Chicken and Wild Rice

• From: USA Rice Federation

Ingredients

• ½ cup wild rice

• 1 ½ cups chicken stock

• 4 medium globe artichokes

• 1 large celery stalk

• 1 medium apple, diced

• 2 scallions, thinly sliced

• 2 Tablespoons minced tarragon (or two teaspoons dried)

• 3 Tablespoons extra-virgin olive oil

• 2 Tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• Pinch sugar

• Salt and Pepper, to taste

This elegant dish makes the most of two upscale California classics- wild rice and artichokes.

Directions

• Bring wild rice to a boil in medium saucepan. Reduce heat, cover and simmer until kernels just puff open, 45 to 50 minutes. Drain if necessary, and transfer to a bowl. Cover and refrigerate until well chilled.
• Meanwhile, bring 3 quarts of water to a boil in a large pot. Trim stems, lower leaves and tops from artichokes. Add 1 Tablespoon salt and artichokes to water. Reduce to a gentle simmer, cover and cook until a petal near the center pulls out easily, 20 to 30 minutes. Drain and cool completely.
• Halve each artichoke lengthwise, scraping out the fuzzy choke. Set halves aside.
• Add chicken, celery, apple, scallion and tarragon to wild rice. In a small bowl, whisk oil, vinegar, mustard and sugar until combined. Pour over rice mixture and toss well. Season with salt and pepper and divide mixture over artichoke halves.