• 4 globe artichokes
• 2 lb (900 g) shelled broad beans
• 4 tablespoons olive oil
• 6 spring onions, finely diced
• 1 lb (450 g) ripe tomatoes, skinned and chopped
• 1 oz (28 g) fresh dill, finely chopped, or 2 teaspoons of dried
• Salt and pepper
• Lemon juice

Method:

1. Take each artichoke and break off the tough outer leaves and cut off 1" (2.5 cm) from the top. Remove the choke and peel the base all round. Rub with lemon juice and allow the hearts to stand in water so they don't blacken.
2. Put the diced spring onions in the oil in a large saucepan and saute. Add the chopped tomatoes, broad beans, artichokes, dill, salt and pepper and a little water.
3. Bring to the boil and then reduce to a simmer. Cover the pan and simmer for about 1 hour.

Serves 4.