Kharshouf bel Ful wal Loz

• 1 tablespoon flour or cornstarch
• 1 1/4 cups water
• 23 teaspoons sugar
• Juice of 1 lemon
• 3 sprigs of dill, chopped
• 1 or 2 cloves garlic, crushed or finely chopped
• Salt
• 34 tablespoons mild extra-virgin olive oil
• A 7-ounce package frozen skinned fava (broad) beans, defrosted
• A 14-ounce package frozen artichoke hearts or bottoms, defrosted
• 1/3 cup blanched almonds

1. In a small bowl, mix the flour or cornstarch with a tablespoon or two of the water to a smooth paste and pour into a pan with the rest of the water.
2. Add sugar, lemon juice, dill, garlic, and a little salt and bring to the boil, stirring vigorously so that the flour does not go lumpy.
3. Simmer for about 10 minutes, then beat in the oil.
4. Put in the fava beans, artichoke bottoms, and almonds and cook gently for 1520 minutes, or until the vegetables are tender and the sauce is reduced.
5. Serve hot or cold as a first course.
6. An attractive way is to spoon the broad beans and almonds into the artichoke cups.
7. Use young garden peas or petits pois instead of fava beans.

flour, water, sugar, lemon, dill, garlic, salt, extravirgin olive oil, beans, bottoms, blanched almonds

Taken from www.epicurious.com/recipes/food/views/kharshouf-bel-ful-wal-loz-373443 (may not work)