- 10 artichokes
- Broad beans
- 8 cups water
- To rub the artichokes: 1 lemon, salt
- 3 medium onions
- To soak the artichokes: 8 cuos water, Juice of 1 lemon, 2 tablespoons flour
- 1/4 cup lemon juice
- 3/4 cup olive oil
- 2 teaspoons salt
- 6 teaspoons sugar
- 7 teaspoons flour
Pull off the outer leaves of the artichokes. Cut off the stalks and pare. With a small sharp khife slice away the purple choke horizontally. Pare away the leaves and hard sections until the white heart is left. Remove any fine hairs left from the choke with a spoon. Rub the atichoke hearts with lemon juice mixed with a little salt so that they do not discolour.
Toss the prepared artichokes into the water mixed with lemon juice and flour. Put 8 cups of water into a large soucepan, add the artichokes, pared stalks, peeled whole onions and other ingredients (mix the flour with a little water first to prevent it going lumpy).
Cover with a round sheet of greaseproof paper (pushing it down inside the saucepan), and weight down with a plate. Cover and bring to the boil over a high heat, then cook over a gentle heat for about 45 minutes. Remove from the heat and set aside to cool without removing the soucepan lid. When cool place the artichokes on a serving dish and fill the centres with the broad beans cooked.
Pour the juice in which the artichokes cooked over, and decorate with springs of dill.
NOTE Instead of broad beans you may cook button onions and diced carrots and potatoes with the artichokes, and when cooked fill each artichoke with these to serve.