Instructions: Makes 6 servings. OVO-LACTO

Cook rice in 2 cups boiling water, until almost tender, about 10 to 15 minutes. Drain. In large bowl, combine rice, leek, dill and 2 chopped onions.

Prepare artichokes by cutting stems evenly so artichokes stand on their own.

With a serrated knife, cut off top portion of artichoke. Remove large outer leaves and snip off tops of any pointed leaves. Spread leaves open. With knife or grapefruit spoon, remove chokes at base of artichokes. Fill artichokes with rice mixture and set aside.

In large saucepan (large enough to fit artichokes), saute remaining chopped onion in oil for 2 to 3 minutes. Place artichokes on top of onion in pan; add water and salt. Simmer, covered, for 20 to 25 minutes. Remove artichokes carefully with tongs or fork and place in baking dish. Pour sauce that has been formed in the saucepan over the artichokes. Preheat oven to 350 degrees.

In small bowl, combine yogurt, wine, egg, salt and pepper. Blend well. Pour over artichokes. Bake for 20 minutes. Serve hot with sauce from baking dish on the side.

Makes 6 servings.

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