Yield: 1 servings
|1½ cup||Basmati rice|
|4 larges||Cloves garlic wee bit olive oil pinch each of dried thyme, marjoram and basil|
|8||Canned (not marinated) artichoke hearts|
Rinse rice several times, until rinse water runs clear. Saute garlic and herbs in olive oil until fragrant, about two minutes, being ultra careful not to scorch the garlic. Add rice and saute an other two or three minutes. Add artichoke hearts and saute another minute. Add water and bring to a boil. Cover, reduce heat and cook about fifteen minutes. Turn off burner and let sit five more minutes. Fluff with forks.
I got the idea for this while flipping through a book called _Trucs_of_ the_Trade_ @a bookstore one day. I don't remember what all the guy called for, but this seemed like the logical accopaniment to the above. Shared by Bill Maddex