Octopus with artichokes and dill

A classic sea food recipe coming from the islands in the Aegean Sea. A very tasty dish with ingredients which blend together perfectly

Ingredients (for 4  people):
1Kg of octopus (fresh or frozen)
5 artichokes (fresh or frozen)
1 tea-cup of white dry wine
2 onions, finely chopped
3 spring onions, finely chopped
1 lemon, the juice
2 tbsp of fresh dill
1/4 tea-cup of olive oil
pepper

*** No salt added because the octopus is rather salty by nature

Method:
Put the octopus and the wine in a large saucepan and add some water, enough just to cover it. Cover with the lid and let it boil in low heat until it gets soft enough.

If you have fresh artichokes you clean them- discarding the outside tough leaves. Cut them in slices (or leave them whole if they are small), put them in a plastic bowl full of water and add the lemon juice so they will not get bruised.

In a frying pan, warm the oil in medium heat and sauté the spring onions and the onions for 1-2 minutes, until they get soft. Add the artichokes and let them sauté too-stirring occasionally.

Cut the octopus in pieces and add it in the frying pan along with the juices that might be left in the saucepan. Season with plenty of black pepper, cover with a lid and let the food simmer in low heat for 15-20 minutes until it is left with its nice sauce.

Towards the end of cooking, add the dill and stir gently. Serve immediately along with fresh crusty bread.