150 ml of olive oil
3 tbsp, cut fresh dill
1/2 kg small potatoes
2 or 3 sliced carrots
15 small, whole onions
2 or 3 lemons
3 tbsp, chopped spring onions
salt, pepper to taste
1. 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.
2. 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.
3. 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.
4. 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.