Anginares Polita (Developed by Sotiris Kitrilakis)

• 6 artichokes
• 4 lemons cut in half
• 1/2 cup finely chopped onions or scallions
• 1/2 cup extra virgin oil, preferably Greek
• 10 to 12 small white onions, peeled
• 4 carrots, scraped and quartered lengthwise
• Salt and freshly ground pepper to taste
• 13 bunch dill chopped (or approximately 1 teaspoon dried dill)

1. Peel and discard the tough outer layers of artichokes.
2. Cut off top half and discard.
3. Cut off all but 1/2 inch of stem.
4. With a teaspoon, remove the spiny choke.
5. Rub the artichokes all over with a lemon half or two.
6. Add the juice of one lemon to a bowl with enough cool water to cover all the artichokes.
7. As the artichokes are prepared, add them to the bowl.
8. In a heavy saucepan, brown the chopped onions or scallions in olive oil over medium-low heat until tender.
9. Add whole onions, carrots and water to cover vegetables.
10. Add juice of two lemons, salt and pepper to taste.
11. Bring liquid to a boil.
12. Add artichokes and dill.
13. Cover, lower heat and simmer about 25 minutes.
14. Remove pan from heat and let artichokes stand until they reach room temperature, about 40 minutes.
15. To serve, arrange artichokes, carrots and onions on a dish and spoon cooking liquid over all.

artichokes, lemons, onions, extra virgin oil, white onions, carrots, salt, dill

Taken from cooking.nytimes.com/recipes/5078 (may not work)