Recipe - Artichoke Pilaf

1 One half cup Basmati rice
4 lg Cloves garlic
wee bit olive oil
pinch each of dried thyme,
marjoram and basil
3 cup Water.
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.

Note:

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini