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1
Wash the rice in several changes of water; drain.
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2
Place in a small bowl and cover with very hot water.
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3
Set aside.
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4
In a large bowl, combine 6 cups cold water, the juice of 1 1/2 lemons, 1 teaspoon salt and the flour.
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5
Gently smack each artichoke on the edge of a hard surface to open up the leaves.
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6
Remove the tough outer leaves and cut off the spiky tips of the remaining ones.
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7
Cut off the stems so the artichokes will stand upright.
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8
Remove any hard surfaces around each base with a vegetable peeler.
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9
Spread open the inner leaves and use a melon baller to scoop out the choke in the center.
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10
Place the artichoke in the water mixture as you finish each one.
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11
Drain the rice and combine with the scallions, 2 tablespoons of the olive oil, the dill, 2 teaspoons of the sugar and salt and pepper to taste.
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12
Drain the artichokes and reserve 1/2 cup of the liquid.
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13
Spread open the artichoke leaves and stuff the cavity of each one with the filling.
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14
Place the onion in the center of a deep 9-inch nonreactive skillet with a tightly fitting lid or a round flameproof casserole with lid.
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15
Surround the onion with the artichokes, fava beans and carrots.
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16
In a small bowl, combine the remaining olive oil, the remaining sugar, the reserved 1/2 cup liquid and 2 tablespoons lemon juice and pour over the artichokes.
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17
Crumple and wet a 12-inch square piece of parchment paper and lay it directly over the artichokes.
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18
Top with an inverted, heatproof plate that just fits inside the pan.
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19
Place over medium-high heat and bring the liquid to a boil.
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20
Pour 1 cup of boiling water down the inside of the pan.
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21
Boil vigorously for 1 minute.
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22
Lower the heat, cover with a lid and cook slowly until the artichokes are very tender, about 40 minutes.
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23
Remove the pan from the heat and set aside, still covered, until the artichokes are completely cool, about 3 to 4 hours.
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24
Discard the onion.
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25
Using a slotted spoon, transfer the artichokes, favas and carrots to a shallow serving dish.
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26
Spoon some of the cooking juices over them, garnish with the dill and lemon wedges and serve.
