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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Nutrition (calculated from recipe ingredients)
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Calories: 460
Calories From Fat: 376
Total Fat: 45.4g
Cholesterol: 0mg
Sodium: 66.5mg
Potassium: 460.8mg
Carbohydrates: 22.3g
Fiber: 2g
Sugar: 4.5g
Protein: 2.2g