Rice with Artichokes in Tipsy Sauce

Ingredients

2	cups	Minute^® White Rice
3	Tbsps	olive oil
18	oz	frozen artichoke hearts, thawed and drained
1/4	cup	butter
1/4	cup	all purpose flour
3	each	garlic cloves, minced
1	Tbsp	Dijon mustard
1	Tbsp	coarse ground mustard
3/4	cup	light cream
3/4	cup	shredded Provolone cheese
4	oz	diced pimentos
1/4	cup	white wine
1/2	tsp	salt
1/2	tsp	freshly ground black pepper
2	Tbsps	parsley, chopped

Prepare rice according to package directions.
In a medium skillet heat oil over medium-high heat. Add artichokes and sauté until heated through. Set aside and keep warm.
In a medium saucepan melt butter over low heat. Stir in flour to make a paste. Add garlic. Simmer 3 minutes, stirring constantly. Stir in mustards. Add cream and water. Bring to a boil, stirring constantly.
Stir in cheese, pimentos, rice and white wine. Reduce heat and simmer 5 minutes.
Season with salt and pepper. Let stand 5 minutes. Serve rice topped with reserved artichokes and garnish with parsley.