4-5 medium-sized Artichokes, cleaned; cut in medium size - both hearts and bottoms
1 cup water + juice of half a lemon
1 small onion, sliced
5-6 tbsp extra virgin olive oil
2-3 tbsp bulgur or rice, washed
Extra virgin olive oil
1⁄2 cup plain yogurt
1 garlic clove, mashed with salt
Leave the cleaned artichokes in the water & lemon juice mixture to prevent discoloration.
In a medium-sized pot, sauté the onion with salt and olive oil. Place the artichokes, bulgur and the water with lemon juice in it. The water should cover the artichokes. Cover and cook at medium-low heat until the artichokes are tender.
Let them cool down first. Then transfer to a serving dish. Drizzle them with more olive oil and garnish them with dill. Serve chilled or at room temperature with Garlic Yogurt Sauce.