Instructions: Heat oil in heavy saucepan and saute onion and garlic with salt and pepper.

Meanwhile, brown the pine nuts in a non-stick skillet. Slice the cheese into smaller pieces.

Deglaze pan with the wine. Add the rice, broth and herbs. Bring to a boil and stir to blend. Add the cheese and nuts. Reduce heat and cook, covered, on lowest heat for 20 to 30 minutes or until creamy.

While the rice cooks: microwave the chicken as directed on the package. Let stand for 2 minutes; chop. Add to the rice. Stir to combine.

Artichoke: Trim the stem. Trim 1/2-inch off the top. Clip the thorns from the leaves. Cut in halve. Remove the choke. Dip in ice water and lemon juice. Wrap or place in a casserole. Microwave on high for 3 to 5 minutes or until tender. Let stand 1 minute.

Serve the rice with chicken in a wide bowl with the artichoke halve on the side.

Variation: Serve chicken on the side and add cooked drained artichoke hearts to the rice.

Description:"Creamy rice dish with chicken to accompany an artichoke half."

Serving Ideas : Steamed artichoke halves.

NOTES : Basmati rice medley is a blend of basmati and wild rice with dried herbs and vegetables. (We use Trader Joes.) wonderful! the rice was a mix, broth in a can, chicken precooked and frozen. fresh basil and fresh artichoke.

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