• 12 artichokes
• 4 medium sized carrots
• 1/2 cup freshly shelled peas
• 12 spring onions
• 1 cup small broad beans
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1 cup lemon juice
• 1 tsp. flour
• 2 cups cold water
Preparation
• Wash artichokes in running water to remove dirt between leaves.
• Cut off stems close to heads.
• Remove tough outside leaves.
• Separate leaves and push apart slightly to form a cup.
• Pull out the choke from the center.
• Rub each artichoke all over with a cut lemon (to prevent
discoloration) and place in a bowl of water sprinkled with several
tablespoons of flour.
• Chop carrots finely. Trim onions, leaving an inch or so of green top.
• Place peas, beans, carrots and lastly the artichokes in pressure cooker.
• Add water. Cook under pressure 12 minutes.
• Reduce pressure. Add scallions and cook another three minutes under pressure.
• Then simmer, uncovered to reduce sauce.
• Arrange artichokes on a platter and stuff them with the cooked vegetables.
• Thicken the sauce with flour and season sharply with lemon juice, salt and sugar, and serve the sauce in a separate dish.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
