Ina large pot, heat broth to a simmer

In a large sauté pan, heat oil to medium heat. Add shallots and mushrooms, toss to coat with oil and allow to saute for 3-4 minutes. Toss and allow to cook an additional 3 minutes

Add millet and stir to coat with oil. Using a ladle, add about 1/2 cup of broth to the pan. Stir continuously until the broth is absorbed to the point of being able to swipe a wooden spoon across the center of the pan with no liquid touching. Continue adding broth in this way until the millet is tender and had doubled in size (about 20 minutes and at least 4 cups broth)

Add herbs and artichoke hearts at the last few minutes of cooking. Season with salt and pepper

Portion into 4 bowls and garnish with parsley and pine nuts