(serves 6)

10 artichokes
¾ cup olive oil
3 tablespoons of finely chopped fresh dill
1/2 kg small potatoes cut in small squares
2 or 3 carrots sliced
2 onions finely chopped
2 or 3 lemons
5-6 spring onions finely chopped
Salt & pepper

Clean the artichokes.
Rub them with the cut side of half a lemon and drop them in salted water with the juice of 2 lemons and about one tablespoon of flour to prevent them become dark and bitter.
Peel the potatoes, cut them in slices and put them in another pot of water.
In a large saucepan put the olive oil and sauté the onions and finely chopped spring onions.
Add the carrots and dill, pour in one cup of water and cook for ten minutes.
After all the ingredients have boiled and the carrots are soft, add the potatoes and the artichokes with about 2 cups of the lemon juice and flour water. The artichokes should be placed in the pot with their stems pointing upwards. Add salt and pepper and stir gently.
Cover the saucepan (the artichokes should be almost covered with water) and let the food simmer for at least an hour or until just a small amount of thick sauce remains.