Stuffed artichokes in olive oil

6 lg artichokes
           Water
      4 ea Lemons
      2 tb flour
      1 lb Fresh green fava beans
  1 1/4 c  olive oil
      3 ea Finely chopped onions
           Salt
    1/2 c  Rice
      2 ts Sugar
    3/4 c  Chopped fresh dill
           Lemon wedges for garnish
 
  Mix juice of 2 lemons & the flour in a large bowl.  Add 2 qt water & mix
  thoroughly.  Wash artichokes, bend back & snap off outer leaves.  Leave
  only the tender inner leaves.  Slice off these leaves just above the heart
  & scoop out the fuzzy choke & remaining pinkish leaves.  Cut off the stem &
  peel around the base with a vegetable peeler until you reach the whitish
  tender part.  As you trim each artichoke, take a lemon half, sprinkle it
  with salt & rub it all around & inside the base to prevent discoloration.
  Then drop each artichoke into the lemon water mixture.
  
  Remove jackets of fava beans.  Sprinkle beans with salt & let stand for 5
  minutes.  Remove skins, rinse & reserve.
  
  Heat 1 c olive oil in skillet.  Add onions, 1/2 ts salt & saute for 5
  minutes.  Stir in fava beans & rice.  Cook for 5 minutes, stirring, & add
  1/2 c water.  Cover & cook for 5 minutes till the water has been absorbed.
  Stir in the dill, salt & remove from heat.  Let stand covered for 15
  minutes.
  
  Remove artichokes from water bath.  Reserve 4 1/2 c liquid.  Stuff centre
  cavity of artichokes with the rice.  Place each one on a sheet of wax
  paper, sprinkle with a little water & wrap as you would a package. Arrange
  them stem sides down in a heavy shallow pan.  Add 1 1/2 c reserved liquid,
  1/4 c olive oil, juice of 1/2 lemon & sugar.  Cover & cook over medium heat
  for 10 minutes.  Reduce heat to low & simmer for 1 hour.  The liquid will
  be continually absorbed so add more as needed.  When the artichokes are
  tender, let them cool,  Unwrap them & arrange them on a serving platter.
  Serve cold with garnish as part of a buffet.
  
  Ayla Esen Algar, "The Complete Book of Turkish Cooking"