Directions

1. 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.
2. 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.
3. 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.
4. Cook until the sauce has reduced to a oily tomato base.