Start breaking off outer leaves by using a rubber glove.
Leave 1cm lenght of the stem and trim the rest. Peel the artichoke until tender leaves in the center.
Rub with lemon the peeled part of the artichoke. Now remove the tender leaves and hairy chokes with a teaspoon.
Immediately rub with lemon to stop discolouring. Place the peeled artihokes in a deep pot with enough water and lemon juice mixture.
Peel the stems and cut them about 10 cm. long sticks. Immerse them also in water and lemon mixture.
Saute the chopped onion with oil in the pressure cooker. Place the artichokes to the pressure cooker by controlling whether they are discoloured.
If yes, before placing to the pressure cooker, re-carve tenderly only the darkened parts with a knife edge.
Add 3/4 cup of water,1 t. lemon juice, salt and sugar. Cook 10 – 15 minutes until the artichokes are tender.
for the fava sauce:
Soak overnight the dry fava in water.
Next day, cook fava with onion in a pressure cooker until soft.
Put the well boiled dry fava in a food processor. Add extra virgin olive oil, lemon juice and salt.
Mix until it is smooth and thick. Make a fava puree.
Pour the fava puree to a serving plate and place the artichokes on it.
Garnish with parsley.