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