Ingredients:
10 artichokes
150 ml of olive oil
3 Tbs cut fresh dill
1/2 kg small potatoes
2 or 3 sliced carrots
15 small, whole onions
2 or 3 lemons
3 Tbs chopped spring onions
salt
pepper
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.