Clean the artichokes carefully by paring away the outside leaves and removing the choke. Peel the tender stalks.

As you prepare each artichoke rub well with half a lemon and place in a bowl of cold water.

Pour the oil into a shallow pan and sauté the grated onion.

Add the carrots and the spring onions. Then add the artichokes and sauté lightly, 1 glass of water and a pinch of salt. Simmer for 30 minutes, add the dill and test whether the vegetables are cooked. About 5 minutes before they are ready, add the lemon.

This dish can be eaten hot or cold and has a sweet-sour taste. Accompany with some good olives and white wine.

If you wish to add one or more of the optional vegetables just sauté at the same time as the carrots and spring onions.