Artichokes with Broad Beans and Almonds

1. Place the broad/fava beans in pot of water and bring it to the boil. Reduce the heat and simmer the beans for about 40 minutes, until tender. Drain and refresh under running cold water. Remove the skins and put the beans aside. 2. Place the artichoke bottoms in heavy-based saucepan. Mix together the olive oil, lemon juice and water and pour it over the artichokes. Cover the pan with a lid and poach the artichokes gently for about 20 minutes. Add the sugar, a little salt, beans and almonds and continue to poach gently for a further 10 minutes, until the artichokes are tender. Toss in half the dill and turn off the heat. Leave the artichokes to cool in the saucepan. 3. Lift the artichoke bottoms out of the saucepan and place them, hollow-side up, on a serving dish. Spoon the beans and almonds into the middle of the artichokes and around them. Garnish with the rest of the dill and serve at room temperature.