4 globe artichokes
6 spring onions
1 lb (450 g) ripe tomatoes
1 oz (28 g) fresh dill
2 lb (900 g) shelled broad beans
4 tbsp olive oil
salt and freshly milled black pepper
Prepare the artichokes
Cut away the top outer leaves and cut off the top 1″ (2.5 cm). Peel the base all the way round and remove the choke. Rub cut surfaces with lemon juice, and put the artichokes in water to prevent blackening.
Cook the vegetables
Dice the spring onions and peel and chop the tomatoes. Chop the dill. Put the olive oil in a saucepan and heat. Add the spring onions and saute for a few minutes. Add the artichokes, tomatoes, broad beans and dill with some water. Add salt and pepper to taste. Bring to the boil, reduce the heat and simmer for around an hour.