Rice pilaf with artichokes

A delicious but so simple and easy recipe to put together any time and enjoy as a light meal or to accompany roast chicken or steamed fish

Adapted from a recipe of "Cook Book" magazine
of "ETHNOS" newspaper 

Ingredients (for 4-6 people):
12 fresh artichokes
2 large lemons, the juice
1 medium yellow onion, grated
3 Spring onions, finely chopped
½ tea-cup of olive oil
1 glass of white dry wine (optional -my addition)
2 tbsp of fresh dill, finely snipped (optional -my addition)
500gr. of yellow long grain rice
salt
pepper
5-6 tea-cups of hot vegetable (or chicken) broth

Method:
Clean the artichokes and place in a large bowl full of water and some lemon juice so not to turn bruised and black. Cut them into medium chunks.

In a wide pot warm the oil on medium heat. Add all the onions and the artichokes and saute for 2-3 minutes stirring with a wooden spoon. Add the rice and stir so it is well coated by the oil. Pour over with the wine (if used) and simmer until the alcohol is evaporated.

Add 1 tea-cup of the broth, season with salt and pepper and stir. Turn the heat down to medium-low, semi cover the pot and simmer for 10 minutes.

Add 1 tbsp of the dill (if used) and gradually add the rest of the broth, stirring frequently, until the rice is tender and the liquids absorbed.

Take off the heat, sprinkle with the rest of the dill, some more pepper and serve immediately.