Mix the juice of half a lemon and the flour together with 5 glasses of water in a deep bowl. Take the outer leaves of the artichokes, cut the stems, remove the hairs in the middle with the help of a knife and a spoon. Rub half a lemon all over so that they do not darken. Extract the pods in floury lemon water, scratch one side of the grains with a knife and wash them.
Peel the onion skin and cut it in half. Put the artichokes, broad beans, two halves of onions, 2 spoons of olive oil, 1 glass of lemon flour water in which the artichokes were waiting, lemon juice, sugar, salt and pepper in a flat pot. Than turn a porcelain plate upside down on them to make weight. Put the pot on the fire, after it boils, reduce the heat and cook for at least half an hour. After the broad beans and artichokes are soft and cooked, remove the pot from the stove, remove the onions and leave to cool.
5 glasses of water
1 tablespoon of flour
500 grams of large fresh broad beans
1 medium onion
4 tablespoons of olive oil
2 tablespoons of lemon juice
2 teaspoons of granulated sugar
1 bunch of dill