Peel the artichokes and remove the hard outer leaves and stalks, so that the base is flat. Gently prise the artichoke open and remove some the inner leaves and the 'lint' at the choke, creating a cup for the rice. Place the prepared artichokes in the bowl of lemon water to stop them from going brown.

In a seperate bowl, mix the rice together with the onion, dill and garlic. Add a little of the grated tomato and some of the extra virgin olive oil. Then add a little salt and pepper to taste. Remove the artichokes from the water and quickly dry. Fill the artichoke cups with the rice mixture. 

Add a little of the olive oil to a heavy based pot. Add a half of the broad beans. Then, place the filled artichokes in the pot, so that they sit upright and closely together. Place any remaining broad beans over the top of the artichokes. Add the grated tomato, the rest of the olive oil and a little more salt and pepper to taste. Also add the chilli puree if using. Add a little water, so the tomato mixture comes up to the top of the artichokes. Cover and bring to a gentle simmer until the artichokes are tender and the rice is cooked (around 1 hour, depending on the size of the artichokes). All of the water should also cook out, so that you are left with a thick, olive oil rich tomato sauce. Serve with  a crusty sour dough, a side dish of olives and a few pieces of Greek feta drizzled in olive oil.