4 servings
4 artichoke hearts
200 gr broad beans
1 small onion, chopped fine
1,5 cups of rice
1 tablespoon Green Life Dill
The juice of half a lemon
Olive Oil
Salt

Chop the artichoke into cubes and place in water with lemon juice so they won’t darken. Submerge the broad beans in boiling water for 2 minutes and put in a bowl of cold water. In a pilaf pan add 3 tablespoons of olive oil and heat, then add the artichoke. Fry while stirring for one minute and add the rice. Add a pinch of salt and fry for another minute while stirring. Add 3 cups of water and leave to cook until the rice has soaked up all the water. When the rice has soaked up most of the water add the broad beans and Green Life Dill and stir delicately. When all the water is absorbed turn the stove off and let your rice stand for 30 minutes to steep before serving.