Artichokes Stuffed With Savory Wild Rice A Yan Can Cook favorite starring two California specialties. 3½ cups reduced-sodium chicken broth ¾ cup California wild rice ¾ cup jasmine or other long-grain white rice 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced or pressed 1 6.5 ounce jar marinated artichoke hearts, chopped, reserving liquid 1 tablespoon minced, fresh oregano or ½ teaspoon dried oregano 2 teaspoons finely grated lemon peel 1 cup crumbled feta cheese ½ cup thinly sliced green onions

Directions Rinse wild rice in a colander under cool running water until water runs clear. Add wild rice to boiling broth (or water with 2 teaspoons salt) in a 1½ - quart saucepan and return to a boil. Reduce heat; cover and simmer 45 to 50 minutes, or until kernels burst and wild rice is tender. Drain excess liquid, if necessary, and cool wild rice. You should have 2 cups cooked wild rice. Meanwhile, trim off the stems, fibrous lower leaves and prickly tops from the artichokes. Rub all cut surfaces with the lemon wedge. Place artichokes in a steamer and steam over boiling water for about 30 minutes, or until a petal near center pulls out easily. Remove from steamer, cut each artichoke in half lengthwise and scrape out fuzzy choke. Set halves aside. Place a wok or sauté pan over medium-high heat until hot. Add vegetable oil, stirring to coat. Add ham, bell pepper and green onions; stir-fry for 1 minute. Add cooked wild rice, soy sauce, sesame oil, salt and white pepper and toss to mix well. Fill artichoke halves with stir-fried wild rice mixture. Serve warm. Makes 4 servings. Nutrition per serving: 223 cal; 31 g carb; 13 g pro; 7 g fat (26% cal from fat); 5 mg chol; 9 g fiber; 657 mg sod This recipe was developed for the California Wild Rice Advisory Board by Martin Yan, cookbook author and host of the PBS television series Yan Can Cook :: www.cawildrice.com