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  • 18 artichokes
  • 3 carrots cut in thin slices
  • 500 gr. onions
  • 500 gr. small round potatoes
  • 2 bunches of fresh dill
  • 1 ½ cup of olive oil
  • 5 cups of water
  • juice of 3 lemons
  • 1 tsp. flour
  • 1 tsp. salt
  • ½ tsp. pepper


  • juice from 3 lemons
  • 1 tbsp. flour


Slice the stem of the artichokes and remove the outer leaves. Leave only the tender leaves. If the stem is tender we peal it and keep the inner piece cut in thin strips up to 3cm.

In a bowl put water, the juice of 3 lemons, 1 tablespoon of flour and place the cleaned artichokes to prevent them from spoiling. In a large shallow saucepan, steam the onions, the carrots, the potatoes with oil. Add 2 cups of water and boil for 10 minutes. Spread the artichokes one by one onto the vegetables with the stem facing downwards. Add the remaining water, the salt, the pepper, the lemon juice, the flour dissolved in a small quantity of water. Cover the artichokes with the dill (the whole bunches) and place on top the parchment paper. Cover the pot with a lid.

Cook on low heat for 1 hour. Before serving remove and throw away the dill. Put 3 artichoke on each plate, garnish with vegetables. Serve warm. - Bottom info