Basmati Pilaf with Artichokes, Broad Beans and Peas

Ingredients

Artichokes with broad beans and peas

• 4 Urla (sakız) artichoke hearts
• 1½ medium onions, quartered
• 150 g shelled peas
• 150 g broad beans, double-podded
• 1 cup (250 ml) orange juice, freshly squeezed and strained if possible (100% juice from a carton also works)
• 1 cup (250 ml) olive oil
• 1 cup (250 ml) water
• 1 tsp salt
• 2 sugar cubes
• ½ lemon, juiced

Pilaf

• 350 g basmati rice, rinsed in cold water just three times
• 420 g boiling water
• 30 g extra virgin olive oil
• 1½ tsp salt
• a few sprigs dill, finely chopped
• ½ lemon, juiced

Equipment

Chopping board, knife, a pot of at least 3 liters, a pilaf pot, wooden spoon, slotted spoon, large serving platter

Method

1. Slice the artichokes thinly and put them in the pot with all the other ingredients for that part.
2. With the lid on, bring to a boil over high heat, then cook for 20 minutes over medium heat. Turn off the heat and let it rest.
3. When the artichokes come to a boil, put the pilaf pot over high heat, add the oil and, once it starts to smoke, add the rice. Stir gently for 2 minutes.
4. Add the salt and water and put the lid on. Cook over medium heat for 13–15 minutes, until all the water is absorbed, then turn off the heat and let it rest.
5. Tip the pilaf onto a wide platter. Lift the artichokes, beans and peas out of their liquid with a slotted spoon and add them on top.
6. Season with the dill and lemon juice and fold everything together.