Roasted Artichokes with Saffron Millet, Crispy Chickpeas, and Green Olive Lemon Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Fill a large bowl with water and squeeze 1 lemon into it to keep the artichokes from browning.

2. 2

   2. Trim the artichokes, remove the toughest outer leaves, cut off the tips, halve them lengthwise, and remove the fuzzy choke if present. Place them in the lemon water while you finish.

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   3. Bring a large pot of water to a boil. Add the artichoke halves and cook for 10 minutes, until they begin to soften. Drain very well and pat dry with a clean towel.

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   4. Place the artichokes on a baking sheet. Toss them with 30 ml (2 tbsp) olive oil, 1 chopped garlic clove, 1 g (1/2 tsp) smoked paprika, 1 g (1/2 tsp) ground cumin, 3 g (1/2 tsp) salt, and a pinch of black pepper. Roast for 20 to 25 minutes at 220 °C / 425 °F, turning halfway through, until browned at the edges.

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   5. Meanwhile, dry the chickpeas well and toss them with 15 ml (1 tbsp) olive oil, 3 g (1 tsp) smoked paprika, 2 g (1/2 tsp) ground cumin, 2 g (1/4 tsp) salt, and black pepper. Spread them on a second baking sheet or on an open side of the tray. Roast at 220 °C / 425 °F for 25 to 30 minutes, stirring once, until crisp.

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   6. For the millet, heat a medium saucepan over medium heat. Add 15 ml (1 tbsp) olive oil and 1 chopped garlic clove. Cook for 30 seconds. Add the millet and saffron threads, stirring for 1 minute to lightly toast them.

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   7. Add 480 ml (2 cups) water and 2 g (1/4 tsp) salt to the millet. Bring to a boil, lower the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed. Turn off the heat and let stand for 5 minutes. Fluff with a fork and stir in the lemon zest.

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   8. Make the sauce by blending the green olives, parsley, capers, 30 ml (2 tbsp) olive oil, the grated garlic clove, lemon juice, maple syrup, vegetable broth, and a pinch of black pepper. Blend until thick but spoonable. If needed, loosen it with an extra tablespoon of vegetable broth.

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   9. To serve, divide the saffron millet among plates, top each portion with two artichoke halves, and finish with the crispy chickpeas. Spoon the green olive lemon sauce over the top or alongside.

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    10. Sprinkle with chopped fresh mint and serve immediately, with extra black pepper if desired.