Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lg Artichokes
Water
4 ea Lemons
2 tb Flour
1 lb Fresh green fava beans
1 1/4 c Olive oil
3 ea Finely chopped onions
Salt
1/2 c Rice
2 ts Sugar
3/4 c Chopped fresh dill
Lemon wedges for garnish

Mix juice of 2 lemons the flour in a large bowl. Add 2 qt water
mix thoroughly. Wash artichokes, bend back snap off outer leaves.
Leave only the tender inner leaves. Slice off these leaves just above
the heart scoop out the fuzzy choke remaining pinkish leaves. Cut
off the stem 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 rub it all around inside the
base to prevent discoloration. Then drop each artichoke into the
lemon water mixture.

Remove jackets of fava beans. Sprinkle beans with salt let stand
for 5 minutes. Remove skins, rinse reserve.

Heat 1 c olive oil in skillet. Add onions, 1/2 ts salt saute for 5
minutes. Stir in fava beans rice. Cook for 5 minutes, stirring,
add 1/2 c water. Cover cook for 5 minutes till the water has been
absorbed. Stir in the dill, salt remove from heat. Let stand
covered for 15 minutes.

Remove artichokes from water bath. Reserve 4 1/2 c liquid. Stuff
centre cavity of artichokes with the rice. Place each one on a sheet
of wax paper, sprinkle with a little water wrap as you would a
package. Arrange them stem sides down in a heavy shallow pan. Add 1
1/2 c reserved liquid, 1/4 c olive oil, juice of 1/2 lemon sugar.
Cover cook over medium heat for 10 minutes. Reduce heat to low
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 arrange them on a serving platter. Serve cold with
garnish as part of a buffet.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

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