1. Sauté 550 g broad beans, 100 g chopped spring onions and 50 g chopped dill or fennel in 50 ml olive oil for 10 minutes.
2. Add 10 small prepared artichokes, 50 ml lemon juice and salt, and barely cover with water; cover with a lid and cook in the oven at 200°C for 15 minutes.
3. When cooked, remove the chokes and discard, replace the artichokes and allow to cool before serving.