Braised herb-stuffed globe artichokes from Wild Weed Pie: A Lifetime of Recipes by Janni Kyritsis an

Ingredients

• 1 kg fresh broad beans
• freshly ground black pepper, to taste
• 1 cup dry white wine salt, to taste
• grated zest of 1 lemon
• zest of ½ lemon, extra, blanched and cut into thin strips
• 8 cloves garlic, extra, very thinly sliced and blanched
• extra-virgin olive oil, extra, for brushing
• 8 slices sourdough baguette
• 6 teaspoons chopped thyme leaves
• 1 large brown onion, finely chopped
• 1 cup extra-virgin olive oil
• 8 large globe artichokes
• 8 cloves garlic, peeled
• 1 medium carrot, thinly sliced
• ½ cup chopped flat-leaf parsley leaves
• 2 teaspoons chopped dill
• juice of 1 lemon, strained
• ¼ cup flat-leaf parsley leaves, extra, very roughly chopped