Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 medium-large Fresh Artichokes
  • ½ c Millet, soaked for 8-12 hours
  • Water
  • 1 c Cherry Tomatoes, cut in half
  • 2 Garlic Cloves, crushed
  • ¼ c Kalamata Olives, pitted and torn in half
  • ¼ c Fresh Basil, torn up
  • 2 Tbsp Pine nuts (or almonds)
  • 1 Tbsp Lemon juice
  • 1 Lemon, zested
  • 2 Tbsp Extra Virgin Olive Oil
  • Sea(weed) Salt, to taste
Tomato Sauce
  • 1 tsp Extra Virgin Coconut Oil
  • 1.5 c Passata
  • 2-3 Garlic Cloves, thinly slices (or crushed)
for the Artichokes:
  1. Pull off the outer 2 layers of leaves of the artichoke including the ones on the stem
  2. With a large sharp or serrated knife, slice the top couple of inches off of the top of the artichokes (see pictures)
  3. Put artichokes in a wide-bottomed pot with a couple of inches of water and half of a lemon.
  4. Bring to a boil and simmer with the lid on for 45-60 minutes or until you can easily pull off the outer leaves.
  5. If you overcook, they will be a little more fragile to work with (fall apart easily) but it's not a big deal if you just squish them together in the same dish once stuffed.
  6. Let cool and cut off the stems (if they're not too fibrous, dice them up to add them to the stuffing....or eat them.
  7. Gently, using your fingers, open up the leaves from the top and pull out the inner ones. They should come out all at once or with only a couple of tries.
  8. This will expose the 'choke', the fuzzy part.
  9. Pull this out with your fingers or use a spoon.
  10. Fill with the millet stuffing.
  11. Preheat the oven to 350*F
  12. Put a layer of tomato sauce on the bottom of a casserole dish or pot.
  13. Place the stuffed artichokes in the dish and cover (either with the lid or with foil).
  14. Bake for 45 minutes or until warmed all the way through.
  15. Finish with a good drizzle of olive oil and fresh basil.
for the Stuffing:
  1. Roast the cherry tomatoes at 300*F for about 15 minutes (or just leave them raw)
  2. In a small pot, put in the soaked, rinsed and drained millet.
  3. Add water until the millet is just covered.
  4. Bring to a boil, add a lid and turn the heat way down, almost off.
  5. Leave for about ten minutes.
  6. Transfer the millet to a large bowl and add all of the other ingredients except for the olive oil and a bit of basil for garnish.
  7. Season with sea(weed) salt to taste.
for the Tomato Sauce:
  1. Put the coconut oil and garlic in a small pot and slowly warm it up until it sizzles a bit and becomes fragrant.
  2. Add the tomato passata, bring to a boil and lower to a simmer for 10-15 minutes.
  3. Season to taste.
Recipe by The Crushing Cancer Kitchen at