6 to 8 tiny artichokes or 4 large ones
2 lemons
2 tablespoons olive oil
1 onion, finely chopped
4 large carrots
12 to 16 tiny whole onions
4 large potatoes
1 teaspoon flour
1 bunch fresh dill, chopped, or 1 tablespoon dried dill
salt
fresh-ground black pepper
Trim the artichokes, cutting off the stem, the tough outer leaves, and the tops of the other leaves. Scrub them, rub them with lemon, and put them into well-salted water to keep them from turning black.
Put the olive oil in a very large, fireproof casserole or skillet and saute the chopped onion in it while you prepare the other vegetables. Scrape the carrots and cut them into 1-inch pieces. Peel the whole small onions. Peel the potatoes and cut them into about 6 pieces each.
Add all the vegetables except the artichokes to the hot oil and turn them over and over for a few minutes until the potatoes begin to turn golden. Add the flour and dill and stir very well.
Take the skillet off the heat and arrange the artichokes in it, fitting the onions and pieces of carrot and potato around them. Squeeze in the juice of 1 lemon, add some salt and pepper, and add enough hot water to just cover the vegetables. Put on a tight-fitting lid, and stew at 375 :F, gas 5, for 50 minutes to 1-1/2 hours, depending on the size of the artichokes. The water should be simmering gently.
Serve very hot. The liquid becomes a delicious sauce, just a bit thickened by the potatoes.
This recipe makes 4 to 6 servings