Stuffed Artichokes in Olive Oil

INGREDIENTS

INSTRUCTIONS

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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