Agginares meh Koukia (Artichokes With Fava Beans)

• 12 pearl onions, peeled and halved
• 8 scallions, white parts and 2 inches of green parts sliced into 1/2-inch pieces
• 1/2 cup corn oil
• 1 1/2 teaspoons kosher salt, plus more to taste
• 8 large artichoke bottoms and stems, outer leaves and choke removed, stems peeled and separated from bottoms
• 1 pound dry fava beans, soaked 24 hours in water and peeled
• 2 carrots, peeled and cut into 1/4-inch rounds
• 1/4 cup chopped fresh dill leaves
• 1/4 cup lemon juice
• 1/4 cup extra-virgin olive oil

1. Place the onions and scallions in a very large, deep skillet over medium heat for 2 minutes to remove excess moisture.
2. Add the corn oil and 1 1/2 teaspoons salt and continue to cook until onions become just translucent, 3 minutes.
3. Add the artichokes to the pan in an even layer.
4. Add enough water to come of the way up the artichokes.
5. Reduce the heat to a strong simmer, cover and cook for 12 minutes.
6. Turn artichoke pieces over, cover and continue cooking until just barely tender, about 10 minutes more.
7. Add the beans, carrots and 1/2the dill.
8. Add water to the level of the beans and continue cooking, covered, until the beans are tender, about 7 minutes more.
9. Remove from the heat.
10. Gently stir in the lemon juice and season with salt to taste.
11. (Some of the beans will lose shape.)
12. Transfer to a platter, drizzle with the olive oil, garnish with the remaining dill and serve warm.

pearl onions, scallions, corn oil, kosher salt, outer, fava beans, carrots, dill, lemon juice, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/5682 (may not work)