MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Stuffed Artichokes in Olive Oil
  Categories: Main dish, Vegetarian
       Yield: 6 servings
       6 lg Artichokes
       4    Lemons
       2 tb Flour
       1 lb Fresh green fava beans
   1 1/4 c  Olive oil
       3    Finely chopped onions
     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”