Artichokes in olive oil with broad beans and carrots

Ingredients for 4 servings:

• 4 artichokes
• 1 carrot(s)
• 500 g broad beans
• 2 small onions
• 5 tbsp olive oil
• 400 ml water
• 1 small lemon(s)
• 1 pinch(s) of sugar
• n. B. Salt
• e.g. dill for decoration

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

lukewarm or cold

Remove the outer leaves and straw from the artichokes until only the base remains. Shell the broad beans and remove the thick outer skin. Peel the onions and carrot and cut into small cubes. Pour the olive oil into a wide pot or pan and first fry the onions until translucent. Add the carrot and fry briefly with the onions. Now add the broad beans, water, and the juice of one lemon. Season with sugar and salt and stir well. Place the four artichoke bases on top of the mixture and close the lid. Cook until the artichoke bases and broad beans are soft (onions and carrots will cook first). Arrange the artichokes on a plate and fill with the onion, carrot, and broad bean mixture. Sprinkle with dill for decoration and serve lukewarm or cold. If you use canned artichokes and broad beans, the cooking time will of course be reduced accordingly.