Stuffed artichokes with peas & dill

Thrifty Jerusalem cooks make good use of the abundance in spring greens and preserve broad beans, young vine leaves and artichokes at the height of their season. The artichokes are trimmed and their hearts are frozen, ready to be used when needed (see Raw artichoke & herb salad). Increasingly, though, prepared frozen artichoke bases are available in supermarkets and they are pretty good. Look out for them in Middle Eastern shops and you will save yours