Artichoke Recipe

Ingredients:

For the Artichoke:
	Artichoke (Cleaned Fresh)	5	Qty
	Salt	1	Tsp (large)
	Flour	2	Tbsp
	Lemon	1	Qty
	Dill (Finely Chopped)	1	Bunch
	Fresh Onion (Finely Chopped)	1/2	Bunch
	Water (Hot)	2	Cup
	Olive Oil	1	Tbsp

For the Internal Fee:
	Olive Oil	2	Tbsp
	Dry Onion	1	Qty
	Garlic	2	Clove
	Shelled Broad Beans (Shelled)	500	Grams
	Salt	2	Tsp
	Granulated Sugar	1	Tsp

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Instructions:

1. Add flour, lemon juice and salt to a deep bowl and leave the artichokes in this water for at least half an hour. Whiten it by rubbing it with the lemon that you turn and squeeze from time to time.
2. Wash and drain the fresh broad beans and pre-boil for 15 minutes. Rinse with cold water and peel off the skins one by one.
3. Heat 2 tablespoons of olive oil in a flat pan. Chop the onion and garlic into thin cubes and fry in olive oil until golden brown.
4. Add the peeled broad beans to the roasted onions and sauté for a few minutes by turning them upside down. Add half a glass of hot water and cook gently.
5. Take the artichokes out of the water, wash them and put them in the pot. Add enough hot water to reach their halves, fill the sauteed broad beans into the artichokes with the help of a spoon. Drizzle 2 teaspoons of salt and 1 teaspoon of sugar over them.
6. Cover the stuffed artichokes with a heavy flat porcelain plate and cook on low heat for about 30-35 minutes by closing the lid.
7. Take the cooked artichokes to cool without opening the lid, and when it cools, open the lid and place it on a serving plate and drizzle the remaining olive oil on it.
8. Finely chop the spring onions and dill and divide it over the artichokes.
9. Serve cold garnished with lemon wedges. Bon Appetit!
10. Note: Cooking times may differ depending on the stove and the type of artichoke, so make controlled cooking and when the artichokes become soft, remove them from the fire without falling apart.

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Vegetable Legume