Ingredients:
Clean the artichokes. Drop them in salted water, containing a little
lemon juice to prevent browning. Peel the onions and potatoes and put them
whole in another pot of water. Prepare all the other ingredients.
In the hot oil of a large pot, lightly saute the whole onions and the
finely chopped spring onions, only until they begin to change color. Then
add 2 cups of water, the carrots and dill and cook for ten minutes. Add 1
more cup of water and the juice of 1 to 1 1/2 lemons. Use the rest of the
lemons to rub the artichokes.
After all the ingredients have boiled, add the potatoes, well washed, and
the artichokes placed in the pot with the stems pointing upwards. Add salt
and pepper. Then cover with a round piece of oiled paper, cut to the size
of the pot and with a hole in the center.
Cover the pot (the artichokes must be almost covered with water) and let
the meal simmer for almost one hour and until only oil remains as juice.
