Preparation:
heat broth to a boil in a saucepan, over a moderate flame add rice and 2 tablespoons butter cover, reduce heat, and simmer for 20 minutes meanwhile simmer artichokes hearts in water until tender drain, rinse, and drain well heat 3 tablespoons butter in a skillet, over a moderate flame add gizzards, parsley, garlic, and scallions heat and stir for 5-6 minutes until lightly browned reduce heat to low, cook for 10 minutes, stirring often add artichoke hearts-mix well fold into rice season to taste with salt and pepper pack loosely into poultry or game and roast as desired |
