Artichokes Stuffed with Broad Beans

• 6 large artichokes
• 1 lemon
• 50 ml/2 fl oz

To prepare the stuffing, heat the oil and fry the onions for 2-3 minutes. Chop the broad beans finely and add with the salt. Wash and drain the rice and add. Fry the mixture for another 5 minutes. Add the water, cover the pan and cook for 15 minutes on very low heat. Stir in the dill. Remove from the heat, and leave in the covered pan.

Prepare the artichokes as described on p.88. Wash,