Instructions: Shell the broad beans discarding larger pods but keeping some of the smaller younger ones. Trim these all the way round as you would do with large green beans and then cut them in half. Immerse them in a bowl of water rinse them carefully and drain them.

Prepare the artichokes by discarding threequarters or more of their outer leaves until you have reached the tender inner ones.

Cut the stem down leaving about 5cm attached.

Trim off the upper section of the leaves and discard leaving a short collar round the heart of the artichoke.

Cut the artichoke in half lengthwise.

You will see in the middle a hairy choke which should be extracted with a stainless steel spoon or knife and discarded.

Now trim the stem and the outer base of the artichoke of the hard dark green skin.

Have ready a bowl of water with the juice of half a lemon in it and drop in each artichoke half as you finish it.

In a wide based saucepan saute the onion (but not the spring onions) in the hot oil until glistening and add the broad beans.

Stir for a few minutes and then add the juice from the remaining 1 1/2 lemons and the hot water. Once it comes to the boil add the artichoke halves and shake the saucepan to fit everything neatly in it.

Add some salt and pepper cover and cook gently for 25 minutes. (Do not stir the contents or you may break the artichokes.)

Turn the artichokes over carefully add the spring onions the pepper dill and a little more water if needed.

Rotate the saucepan and tilt it to distribute things evenly cover and cook for another 20-25 minutes until the beans and their pods are quite soft.

Serve with lovely fresh bread and a plate of fresh greenery such as some of the reserved raw younger broad bean pods some more spring onions some rocket or sprigs of parsley some dill or whatever is to hand.

Serves 4 as main 6 as a starter

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