Full recipe and directions for the ARTICHOKE HEARTS WITH FAVA BEANSIngredients7-8 (~450 g) green (globe) artichoke130 g fresh (or froze) fava beans (shelled)1 small (~100g) onion (optional)1 lemon3-4 spring onions6-7 sprigs fresh dill1/3 cup olive oil2.5 cup drinking water1 tbsp sugar1 tsp saltDirectionsPREPARATIONThoroughly wash the fresh dill and spring onions because they will remain almost raw for this recipeSoak the green herbs for 8-10 minutes in a bowl of cold water with 1-2 tbsp of vinegar, then rinse and drain them well(!) In olive oil and vegetable dishes, I prefer to only partially-cook the fresh herbs. This increases the lightness, freshness and the fabulous taste of the dish!Peel, wash and dice the onionMince the white parts of the spring onions and combine with the diced onionMince the green parts of the spring onions and set asideMince the 6-8 sprigs of dill and set asideIf you use fresh fava beans, shell the harder outer envelope. You can also find the shelled frozen fava beans in the market year aroundFrozen Globe Artichokes can be found in the market. If you will use fresh Artichokes, you have to discard the green leaves and fluffy pieces in the globe, then soak them into a bowl of water with lemon juice to prevent browning COOKINGPlace a shallow and wide pot over the stove and set the heat to medium-highPour 1/3 cup of olive oil into the potAdd the onions, and saut for a few seconds until they soften; then, add the fava beans, the juice of 1 lemon, 1 tbsp of sugar, 1 tsp of salt, and 2.5 cups of waterOnce the mixture cooks for 10-15 minutes, place the artichokes, (first, face down!) into the potCover the pot with a lid, lower the heat to the minimum setting and cook for 10-15 more minutesThen, flip the artichokes and continue cooking for 30-35 more minutesOnce the artichokes have slightly softened, turn off the stove and let them rest in the pot for 8-10 minutesThen, take the artichokes onto a serving plateMix the green herbs with the warm fava beans and fill the belly of the artichokes with this flavourful mixture(!) If you are not serving immediately, choose an air-tight serving plate to prevent browning and keep the dish juicySERVINGServe the Artichoke Hearts with Fava Beans warm or cold Artichoke with olive oil is one of the most common and popular recipes as it is the forerunner of spring-combining fava beans, spring onions, and fresh dillOn top of its fabulous flavour, you can also appreciate this dish as a delicious detox food for the liver!!This recipe uses the heart of the Artichoke, which is the meaty core of the flowerIt is harvested early in the spring, before the flower bloomsArtichoke and fava beans are considered by some as the foretellers of spring along the Aegean shores of TurkeyFor decades, hundreds of local recipes have been developing in this region that both compliment and emphasize the refreshing texture of artichoke!Enjoy the forerunner of spring!For MORE recipes and detailed directions SUBSCRIBE and FOLLOW the Fairies Cuisine on its YouTube page, link below:https://www.youtube.com/channel/UCiZuIwEqdDQrXXlFU82WRMw/featured?view_as=subscriber