Artichoke pilaf
3 - 4 tablespoons Sitia Extra Virgin Olive Oil 5 artichoke hearts, cut into cubes 5 - 6 spring onions, finely chopped 3 medium carrots, cut into cubes 3 tablespoons dill, finely chopped 1 cup rice juice of 1 lemon salt and pepperPrepare artichokes: Remove the leaves and trim them very well leaving only the hearts. Rub them with lemon juice and put them aside.
Wash and drain rice: Put it in a large bowl with hot water to cover it, add 2 tablespoons salt and when water goes cold, place rice in a colander and rinse thoroughly under the tap.
Heat olive oil in a large pot and add spring onions, carrots, diced artichokes and dill. Stir for 8 - 10 minutes until juice has evaporated and add rice. Stir a couple times with a wooden spoon and then pour in 2 1/2 cups warm water, season with salt and pepper and cook on moderate heat until liquid has been absorbed. Remove pot from heat, pour in lemon juice, give a good stir and cover pot with a clean towel for 15 minutes until served.