Pilaf With Artichoke & Broad Beans

• 4 artichokes
• 1 coffee cup of olive oil
• 1 tablespoon of granulated sugar
• 1 cup of broad beans
• Half a bunch of spring onions
• Salt
• Black pepper
• 1 tablespoon of butter
• 2 cups of rice
• 3 cups of boiling artichoke juice (to be separated after cooking)
• Grated rind of 1 lemon
• half a bunch of dill

Soak the pods in hot water for half an hour. Then peel off the skin and remove the insides. Finely chop the onions. Cut the artichokes into 4. Mix the ingredients together with the spring onion, salt, pepper, sugar, grated lemon peel, broad beans and olive oil. Transfer to a pot. Add 2 glasses of hot water to it. Cover the material with moistened oil paper so that it completely covers it, and close the lid of the pot. Cook this way for 20 minutes. When the artichokes are cooked, drain the water and set aside for pilaf. Cover the cooked material in an airtight manner.

For pilaf, soak the rice in boiling water with 1 teaspoon of lemon juice and half a teaspoon of salt for 10-15 minutes. Then rinse with plenty of water and drain.

Melt the butter in a saucepan, add the rice and fry, stirring constantly. Add the hot vegetable juice you have reserved on it. Sprinkle pre-cooked vegetables on top. First, boil it for 1-2 minutes on high heat, then turn down the heat, close the lid of the pot and cook until the rice absorbs its water. Sprinkle the chopped dill with the grated lemon peel last. Cover the pot and infuse for 10 minutes and serve.