Title: Stuffed Artichokes in Olive Oil
Categories: Entree Turkish
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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