Instructions: 12 SERVINGS DAIRY-FREE

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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.