Artichokes Filled With Vegetables
|Broad beans||8 Ounce, shelled (Green Pieces)|
|Water||4 Cup (64 tbs)|
|Carrots||2 , peeled and cut in 0.5 inch rounds|
|White onions||10 Small, peeled|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|All spice||To Taste|
|Chopped parsley/Dill||To Taste (For Garnish)|
Drain the broad beans, reserving the liquid.
To prepare the artichokes, trim off all but 1/2-inch from the stem ends.
Peel off the tough outer leaves and cut off about 1/2-inch from the tops.
Part the leaves in the center and with a teaspoon scoop out the thistle-like choke and pink leaves.
Place the artichokes in a pan with the water, salt and flour.
Bring to a boil over high heat.
Reduce to low.
Stir in the carrots, onions, olive oil, lemon juice and reserved bean liquid.
Cook until the artichokes are tender, about forty to forty-five minutes.
Arrange the artichokes on a serving platter.
In a small mixing bowl combine the broad beans with the cooked vegetables.
Season with the salt, pepper and allspice to taste.
Fill the artichokes with the cooked vegetables.
Garnish with the fresh parsley or dill.