# Decorticate the artichokes, clean it by a spoon and spread
lemon all over to prevent they darken.
# Chop the
onion, roast in
olive oil until it turns to yellow.
# Add thickly cut artichoke pieces in it and sauté for a few times, then add 5 cups hot water. Boil it for half an hour.
# Meanwhile clean the
rice, and rest it in salty warm water for half an hour to make them grow.
# Add the grown, washed and drained
rice into the boiled and softened artichoke.
# Turn the heat to low, cover the lid and cook it for 20 minutes.
# At the end of the cooking time, place a paper towel between the pot and its lid, rest the pilaf for half an hour.
# Sprinkle finely sliced dill all over the pilaf and stir it gently, rest it for a while.
# Serve it cold.
