Stuffed Artichokes in Olive Oil

Directions

Mix juice of 2 lemons and the flour in a large bowl.

Add 2 qt water and mix thoroughly.

Wash artichokes, bend back and snap off outer leaves.

Leave only the tender inner leaves.

Slice off these leaves just above the heart and scoop out the fuzzy choke and remaining pinkish leaves.

Cut off the stem and peel around the base with a vegetable peeler until you reach the whitish tender part.

As you trim each artichoke, take a lemon half, sprinkle it with salt and rub it all around and inside the base to prevent discoloration.

Then drop each artichoke into the lemon water mixture.

Remove jackets of fava beans.

Sprinkle beans with salt and let stand for 5 minutes.

Remove skins, rinse and reserve.

Heat 1 cup olive oil in skillet.

Add onions, ½ teaspoons salt and sauté for 5 minutes.

Stir in fava beans and rice. Cook for 5 minutes, stirring, and add ½ cup water.

Cover and cook for 5 minutes until the water has been absorbed.

Stir in the dill, salt and remove from heat.

Let stand covered for 15 minutes.

Remove artichokes from water bath.

Reserve 4½ cup liquid.

Stuff centre cavity of artichokes with the rice.

Place each one on a sheet of wax paper, sprinkle with a little water and wrap as you would a package.

Arrange them stem sides down in a heavy shallow pan.

Add 4½ cup reserved liquid, ¼ cup olive oil, juice of ½ lemon and sugar.

Cover and cook over medium heat for 10 minutes.

Reduce heat to low and simmer for 1 hour. The liquid will be continually absorbed so add more as needed.

When the artichokes are tender, let them cool, Unwrap them and arrange them on a serving platter.

Serve cold with garnish as part of a buffet.