Note: Fresh artichokes need the branch cut off, the outer layer leaves discarded, then the top of the artichoke cut off as the top of the leaves are tough. Inside the heart there is a furry part (the choke) that needs to be scooped out. They are then placed in a deep bowl of water with salt and/or lemon juice and allowed to stand till ready to use. If left out of water they will discolour. They also need longer cooking time than the broad beans. I prefer to use artichoke hearts already in a can, it is easier and you can never go wrong this way.
If using fresh artichokes, cook them first. Otherwise, cook the broad beans and then add the tinned artichoke hearts that have been drained.

Ingredients:
500 grams broad beans
6-8 artichoke hearts
1 small onion
1 bunch spring onions
1/2 bunch of dill
1/2 bunch of parsley
3/4 cup of olive oil
juice of one lemon
2 cups of water

Method:
1. In a heavy bottom saucepan, place olive oil and heat. Chop onion and spring onions finely and cook while stirring until translucent.
2. Put in broad beans, cover with 2 cups of water, cook until tender.
3. Add canned artichoke hearts, finely chopped dill and parsley.
4. Add lemon juice and cook for 3/4 hour or until vegetables are just right and not too overcooked, always on very low heat.
5. Make the avgolemono and pour on top, serve hot to warm.

Avgolemono sauce

Ingredients:
2 eggs
juice of 2 lemons
1 cup of warm stock from the vegetables
Method:
1. Separate eggs, putting whites in a bowl and setting aside the yolks.
2. Beat egg whites till stiff.
3. Add yolks and mix well.
4. Add the lemon juice very slowly while beating the eggs so as not to curdle.
5. Add the hot juice from the artichokes and mix well.
6. Add slowly some of the hot juice from the vegetables into the warm egg lemon sauce and mix.
7. Pour the sauce over the vegetables.