| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime4 |
12 |
servings |
INGREDIENTS
| 12 |
|
Whole fresh artichokes |
| 3 |
|
Lemons; halved |
|
|
Salt to taste |
| 1 1/2 |
c |
Whole hulled millet |
| 1 1/2 |
c |
Shelled fresh peas |
| 8 |
|
Finely shredded lemon verbena leaves; (optional) |
| 1/4 |
c |
Extra-virgin olive oil |
|
|
Edible flowers for garnish; (optional) |
| 12 |
|
SERVINGS DAIRY-FREE |
INSTRUCTIONS
Cooked artichokes can be stored in their liquid in the refrigerator
for up to 1 week. Filled artichokes should be served within a few
hours.
Cut off stems and rough outer leaves of artichokes. Place artichokes
and lemon halves in a pot with salted water to cover. Cover with a
clean kitchen towel (the towel holds the artichokes down, so they
will cook evenly) and bring to a boil over high heat. Reduce heat to
medium and cook until artichokes are tender in center when pierced
with a knife, about 20 minutes. Remove artichokes from water and let
cool. Spread center leaves and scrape out the chokes.
Heat small skillet over medium heat. Add millet and cook, stirring
constantly, until light brown and fragrant. Put toasted millet into a
large pot. Add 2 3/4 cups water and salt to taste. Bring to a boil.
Cover, reduce heat to low, and simmer 30 minutes. Have some boiling
water ready.
Add 1/4 cup boiling water to millet with the peas and lemon verbena if
using. Stir quickly with fork, cover again and cook over low heat for
10 minutes. Remove pot from heat and let stand, covered, 15 minutes.
Add olive oil and mix gently. When ready to serve, drain artichokes
upside down for a few minutes, then stuff with filling. Arrange on a
serving platter and garnish with edible flowers if desired.
PER SERVING: 211 CAL.; 8G PROT.; 6G TOTAL FAT (1G SAT. FAT); 35G
CARB.; 0 CHOL.; 116MG SOD.; 10G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 38
Converted by MM_Buster v2.0l.
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