All VegetarianMillet V

Millet + Artichokes & Thyme

By 2 Marzo 2020 9 Marzo, 2020 No Comments



– 300 g millet
– 6 artichokes of which 2 peeled and sliced
– 50 g leeks chopped and outer leaves removed
– thyme to taste
– ½ lemon juice
– 3 tbsps. EVO
– 1 l vegetable broth
– salt to taste
– black pepper to taste


Put 2 artichokes in water along with lemon juice in order to prevent any blackening of the artichokes. Then, fill a pot with abundant water and boil the remaining artichokes. Once they are cooked, remove the inner hearts and set the 4 artichokes aside. Right after, in a non-stick pan, heat 2 tablespoons of EVO and sauté the leek. Then, toss in the 2 artichokes that have been soaking in water and lemon juice and sear them. At this point, add a little water, a pinch of salt, a few sprigs of thyme and cook over low flame for ab. 10 minutes. Pour the millet into the pan with the artichokes, add the remaining EVO, bring it to a boil and cook it like a risotto, gradually adding vegetable broth for ab. 30 minutes. Add a few more leaves of thyme, shortly before it finishes cooking. Finally, place the 4 boiled artichokes in the middle of the millet and serve.