Stuffed Artichokes in Olive Oil

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Title: Stuffed Artichokes in Olive Oil
Categories: Main dish, Vegetarian
Yield: 6 servings

6 lg Artichokes
Water
4 Lemons
2 tb Flour
1 lb Fresh green fava beans
1 1/4 c Olive oil
3 Finely chopped onions
Salt
1/2 c Rice
2 ts Sugar
3/4 c 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 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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