I find it easier to cook double the amount of millet and save some for later use. Millet swells more than any other grain, and 1/4 cup will yield 1 cup cooked.
1/4 cup (50 g) uncooked millet
1 cup (250 ml) hot vegetable broth
1/4 teaspoon salt (optional)
1/2 teaspoon oregano
2 large artichokes
1 tablespoon (12 g) kalamata olives pitted and chopped
1 tablespoon (2 g) fresh parsley, chopped
1/4 teaspoon black pepper freshly ground
1 cup (250 ml) vegetable broth
1 garlic clove, chopped
1 lemon, thinly sliced
2 garlic clove, crushed
2 bay leaves
Toast the millet in a small saucepan. When the first grain pops, carefully add the hot vegetable broth. Stir in the salt and oregano, turn down heat to very low, and cover tightly. Cook until all water is absorbed, about 20 minutes. Remove from heat and allow to sit, covered, for at least 5 minutes.
While the millet is cooking, prepare the artichokes. Cut off the top 1/2 to 1-inch with a sharp knife. Cut off enough of the stem so that the artichoke will sit upright. (The stem is edible; peel it and cook it along with the artichokes for an added bonus.) Remove any damaged leaves at the bottom, and cut off the sharp tops of each leaf with kitchen shears.
Use your thumbs to open up the artichoke so that you can see the purple-topped leaves.
Pull out the purple leaves (careful, they're sharp!) Use a serrated spoon to scrape the fuzzy choke off of the artichoke heart. After you've scraped out as much as you can, rinse the artichoke well and either rub it with lemon juice or dip it in a combination of lemon and water to keep the cut edges from becoming brown.
Once the millet is cooked, mix it with the kalamata olives, parsley, pepper, and chopped garlic. Stuff into the cavity of each artichoke.
Place the artichokes upright in a pressure cooker or heavy saucepan (try to find one that they can fit into snugly, so that they're less likely to fall over during cooking). Place a lemon slice over the stuffing in each artichoke. Pour the broth carefully into the pan (try not to splash the stuffing) and carefully add enough water to reach about 1 1/2-inches up the artichokes. Add the remaining lemon slices, the crushed garlic, and the bay leaves to the water.
If you're pressure cooking, seal the cooker and bring to high pressure. Cook for 15 minutes for larger artichokes, 10-12 minutes for smaller. Remove from heat and release pressure using a quick-release method.
If you're not using a pressure cooker, cover and bring to a boil. Reduce heat and simmer for about 45 minutes.
For both methods: Test the doneness by pulling at one inside leaf; if it comes out easily, the artichokes are done. If not, return to heat, cover, and cook for a few more minutes.
Use tongs or a slotted spoon to remove the artichokes. Serve hot or at room temperature, with lemon slices.
Servings: 2
Nutrition Facts
Serving size: 1/2 of a recipe (17.5 ounces).
Percent daily values are based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Though MyPoints are calculated using a formula similar to Weight Watchers Points TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.