Ingredients

• 10-12 large artichokes ( Visually work out how many will fit into your large cooking pot without falling over whilst cooking)
• 1 large onion
• 2 - 3 cloves of garlic
• dill
• tomato puree ( a carton)
• rice ( preferably the greek 'heemass' sold in Greece in sacks in the supermarkets or alternatively the regular long-grain) 1 tblspn for each artichoke
• about 2 tablespoons of fresh, flat - leafed parsley finely chopped
• peas or fresh broad beans ( par - boiled for 20-25 mins.)

Instructions

• Using a knife or culinary scissors, cut off the spiky tips of the artichokes and discard any outer leaves that would not be edible. Prize open the inside and cut out a few of the inner leaves and hairy bits to enable you to stuff them.
• Make the stuffing in a bowl: Place the onion and garlic, which have been, ideally, sauteed in v. little olive oil and placed in the bowl, the parsley and dill finely chopped, a few tblspns of tomato puree, the rice (a tblspn. for each artichoke), plenty of salt and pepper. Mix well in the bowl and stuff each artichoke 3/4 full with the stuffing.
• Place these in a cooking pot after sauteeing at least enough oil to cover the base, ripped up dill, some grated garlic and onion if req'd and then tom. puree. Drop the pre-boiled broad beans or frozen / fresh peas around the artichokes and add water to almost cover them.
• Cook until the sauce has reduced to a oily tomato base.