Crispy Millet and Artichoke Cakes with Lemon Pea Cream and Sautéed Asparagus

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little olive oil.

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   2. Place the millet in a saucepan with 480 ml (2 cups) water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Spread the cooked millet on a plate or tray and let it cool for 10 minutes so the steam can escape.

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   3. Meanwhile, pat the artichoke hearts dry and chop them finely. Set aside.

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   4. In a skillet, heat 1 tablespoon olive oil over medium heat. Add 2 minced garlic cloves and half of the scallions. Cook for 1 minute. Add the artichokes, ground cumin, smoked paprika, 1/4 teaspoon salt, and a little black pepper. Cook for 3 to 4 minutes, stirring, until fragrant and slightly dry. Let cool slightly.

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   5. In a large bowl, combine the cooked millet, sautéed artichokes, chickpea flour, parsley, lemon zest, and 1 tablespoon lemon juice. Mix well and mash lightly with a fork so the mixture holds together. Shape into 8 medium cakes.

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   6. Place the cakes on the tray, brush or drizzle them with 2 tablespoons olive oil, and bake at 220 °C / 425 °F for 20 minutes. Carefully flip them and bake for 8 to 10 minutes more, until golden and crisp on the outside.

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   7. For the cream, cook the peas in boiling water for 3 minutes if frozen or 2 minutes if fresh. Drain well.

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   8. Transfer the peas to a blender with the plant milk, tahini, 1 garlic clove, 1 tablespoon lemon juice, 2 tablespoons olive oil, 1/4 teaspoon salt, and black pepper to taste. Blend until smooth and creamy. If you want a looser texture, add 1 or 2 tablespoons of water.

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   9. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the asparagus and the remaining scallions. Sauté for 3 minutes. Add a pinch of salt and black pepper and cook for 2 to 3 minutes more. They should be tender but still firm.

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    10. Lightly toast the pumpkin seeds in a dry skillet for 1 to 2 minutes, stirring, until fragrant.

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    11. To serve, spread the lemon pea cream onto plates, top with the crispy millet and artichoke cakes, add the sautéed asparagus, and finish with the toasted pumpkin seeds.

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    12. Serve immediately, with a little extra lemon zest or black pepper on top if desired.