INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 33
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 76.1mg
Potassium: 161.2mg
Carbohydrates: 6.9g
Fiber: 2.7g
Sugar: 1.1g
Protein: 2.1g