Fresh Broad Beans with Artichokes
Ingredients (serves 4):
4 globe artichokes
juice of 2 lemons
900 g (2 lbs)broad beans, fresh in their pods
1 medium-sized onion, or a bunch of spring onions, chopped
150 ml (5 floz) extra virgin olive oil
1 tbsp finely chopped dill
salt & pepper
Peel the outer leaves from the artichoke until the tender ones are reached, then cut off the top half of the artichoke and scoop out the hairy choke in the middle, using a strong teaspoon. Cut off the stalk and peel its woody, outer green surface, to expose the white flesh. Place in a bowl of cold water with a little salt and the juice of 1 lemon.
Pod the larger broad beans, discarding their skins; but keep the beans inside the smaller, tender pods and string these. Immerse them in cold water and wash.
In a pan with lid sauté the onion in the extra virgin olive oil for 3-4 minutes. Add the juice of the second lemon. Add enough water to cover and bring to the boil. Add the broad beans, dill, salt and pepper, and bring to the boil again. Cover and cook for 10 minutes.
Add the artichoke hearts and stalks and continue cooking gently for about 30 minutes, shaking the pan from time to time. Drain if necessary and serve while still hot.
Use a good quality Greek extra virgin olive oil.