A light, elegant pilaf combining artichokes, a favorite vegetable in Aegean cuisine, with rice after cooking them in olive oil. Its color and flavor make it a graceful dish for entertaining.
Heat the olive oil in a pot. Add the onion and carrot and sauté until softened.
Quarter the cleaned artichokes and add them to the pot. Add the lemon juice and sauté for 5 minutes.
Add the drained rice and sauté for 2 minutes. Add the hot water and salt, then bring to a boil.
Once boiling, reduce the heat to low and cover the pot. Cook until the artichokes and rice are tender and the liquid has been absorbed.
Remove from the heat and let rest for 10 minutes. Sprinkle with dill and serve warm.
Important: Dip the cut surfaces of the artichokes in lemon water as you prepare them, or they will darken quickly. This recipe contains no allergens.
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