Recipe - Stuffed Artichokes In Olive Oil

6 lg Artichokes
Water
4 Lemons
2 tablespoon Flour
1 pound Fresh green fava beans
1 One fourth cup Olive oil
3 Finely chopped onions
Salt
One half cup Rice
2 teaspoon Sugar
Three fourths cup 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 cup olive oil in skillet. Add onions, One half teaspoon salt & saute for 5
minutes. Stir in fava beans & rice. Cook for 5 minutes, stirring, & add
One half cup 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 One half cup 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 One half cup reserved liquid, One fourth c
olive oil, juice of One half 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"