For artichokes with broad beans, place 4 ready-prepared artichoke bottoms hollow-side up in the base of a tagine or a large, heavy-based saucepan. Mix together 2 tablespoons olive oil, the juice of 1 lemon and 2 tablespoons water in a bowl and pour the mixture over the artichokes. Cover and cook over a medium heat for about 15 minutes. Add 225 g fresh, podded broad beans, sprinkle over 1 teaspoon of sugar and scatter with 1 tablespoon finely chopped dill. Re-cover and cook for 5–6 minutes until the broad beans are tender. Season to taste and serve with couscous.