4 Globe artichokes, leaves cut off
3 oz. Onions, chopped finely
4 oz. Broad beans, skin removed
1 tsp. Sugar
¼ cup Olive oil
1 cups Water or vegetable stock
3 ½ tbsp. Lemon juice
1 tbsp. Flour
¼ bunch Dill
In a large pot, heat the olive oil and sauté the onions until translucent, then add the broad beans and continue sautéing for about 5 more minutes. Add the water or the vegetable stock. Once the liquid boils, place the artichokes in the pot, upside down, making sure to scatter the sautéed onions and broad beans around them. Place a wet parchment paper over the vegetables, cover the pot and cook over low heat for about 20 minutes or until the artichokes are tender. Serve with chopped dill or parsley.
Note: For this dish you may choose to cut off the whole stem of the artichokes or keep a short piece for presentation.