In this versatile dish from Tinos Island, the acidity of the sauce is a good contrast to the sweetness of the artichokes, which are traditionally cooked with fresh fava beans. Serve as an appetizer or as a side dish with lamb, poultry, or fish. It keeps very well in the refrigerator.
Makes 8 servings
• 1½ quarts cold water
• 2 lemons, quartered, plus about 1⁄3 cup freshly squeezed lemon juice
• 20 baby artichokes with stems, or 8 to 10 large artichoke hearts
• ½ pound shelled fresh fava beans or 1 cup peas (optional)
• ½ cup extra-virgin olive oil
• 8 scallions (white and most of the green parts), thinly sliced
• 4 large garlic cloves, coarsely chopped
• 1½ cups dry white wine
• 1 cup chopped fresh dill
• salt and freshly ground black pepper
Prepare the artichokes:
Fill a bowl with the water and squeeze the juice from the lemon quarters into it; reserve the lemon quarters. Trim the stem of each artichoke to about one inch. Snap off the bottom three rows of leaves, rubbing the cut surfaces frequently with the lemon quarters as you work. Cut off the tip of each artichoke. Halve each artichoke and rub generously with the lemon quarters. Using a knife or a grapefruit spoon, remove the choke from the center of each artichoke. Place each prepared artichoke in the bowl of lemon water.