Stuffed Artichokes with Broad beans or peas


  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.


  • 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.)


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