Artichokes Stuffed With Millet And June Peas Recipe

  1. 12 SERVINGS DAIRY-FREE
  2. Cooked artichokes can be stored in their liquid in the refrigerator for up to 1 week.
  3. Filled artichokes should be served within a few hrs.
  4. Cut off stems and rough outer leaves of artichokes.
  5. Place artichokes and lemon halves in a pot with salted water to cover.
  6. Cover with a clean kitchen towel (the towel holds the artichokes down, so they will cook proportionately) and bring to a boil over high heat.
  7. Reduce heat to medium and cook till artichokes are tender in center when pierced with a knife, about 20 min.
  8. Remove artichokes from water and let cold.
  9. Spread center leaves and scrape out the chokes.
  10. Heat small skillet over medium heat.
  11. Add in millet and cook, stirring constantly, till light brown and fragrant.
  12. Put toasted millet into a large pot.
  13. Add in 2 3/4 c. water and salt to taste.
  14. Bring to a boil.
  15. Cover, reduce heat to low, and simmer 30 min.
  16. Have some boiling water ready.
  17. Add in 1/4 c. boiling water to millet with the peas and lemon verbena if using.
  18. Stir quickly with fork, cover again and cook over low heat for 10 min.
  19. Remove pot from heat and let stand, covered, 15 min.
  20. Add in extra virgin olive oil and mix gently.
  21. When ready to serve, drain artichokes upside down for a few min, then stuff with filling.
  22. Arrange on a serving platter and garnish with edible flowers if you like.

artichokes, lemons, millet, fresh peas, lemon verbena leaves, extravirgin extra virgin olive oil edible flowers

Taken from cookeatshare.com/recipes/artichokes-stuffed-with-millet-and-june-peas-69943 (may not work)

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