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1
Mix juice of 2 lemons and the flour in a large bowl.
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2
Add 2 qt water and mix thoroughly.
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3
Wash artichokes, bend back and snap off outer leaves.
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4
Leave only the tender inner leaves.
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5
Slice off these leaves just above the heart and scoop out the fuzzy choke and remaining pinkish leaves.
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6
Cut off the stem and peel around the base with a vegetable peeler until you reach the whitish tender part.
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7
As you trim each artichoke, take a lemon half, sprinkle it with salt and rub it all around and inside the base to prevent discoloration.
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8
Then drop each artichoke into the lemon water mixture.
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9
Remove jackets of fava beans.
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10
Sprinkle beans with salt and let stand for 5 minutes.
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11
Remove skins, rinse and reserve.
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12
Heat 1 cup olive oil in skillet.
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13
Add onions, 1/2 teaspoons salt and saute for 5 minutes.
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14
Stir in fava beans and rice.
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15
Cook for 5 minutes, stirring, and add 1/2 cup water.
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16
Cover and cook for 5 minutes until the water has been absorbed.
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17
Stir in the dill, salt and remove from heat.
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18
Let stand covered for 15 minutes.
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19
Remove artichokes from water bath.
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20
Reserve 4 1/2 cup liquid.
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21
Stuff centre cavity of artichokes with the rice.
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22
Place each one on a sheet of wax paper, sprinkle with a little water and wrap as you would a package.
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23
Arrange them stem sides down in a heavy shallow pan.
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24
Add 4 1/2 cup reserved liquid, 1/4 cup olive oil, juice of 1/2 lemon and sugar.
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25
Cover and cook over medium heat for 10 minutes.
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26
Reduce heat to low and simmer for 1 hour.
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27
The liquid will be continually absorbed so add more as needed.
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28
When the artichokes are tender, let them cool, Unwrap them and arrange them on a serving platter.
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29
Serve cold with garnish as part of a buffet.
