• 4-5 tbsp. olive oil
  • 1 onion
  • 4 spring onions
  • 2 pc. garlic
  • 3 carrots
  • 2 potatoes
  • 600 gr. artichokes
  • 1 tbsp. flour for every use
  • 1 cube of vegetables
  • 750 gr. water, boiled
  • lemon zest, from 2 lemons
  • lemon juice, from 2 lemons
  • 1/2 bunch of dill
  • salt
  • pepper


Put a pot on high heat to burn. Cut the onion into 1 cm slices and the spring onions into 1 cm slices. Put the olive oil in the hot pot and add the onions. Stir with a wooden spoon and sauté for 2-3 minutes. Cut the garlic into thin slices, the carrots in half and sliced ​​0.5 cm and put them in the pot. Cut the potatoes into small cubes 1-2 cm and add them to the pot. Stir with a wooden spoon until all the vegetables are colored. Then add the artichokes and sauté for 4-5 minutes until they turn brown. Add the flour, cube, water, zest and lemon juice and mix with a wooden spoon. Cover the pot, lower the heat and simmer for 40-50 minutes. If we do not have a lid for the pot, we can use grease proof paper. Cut a piece of grease proof paper, larger than the diameter of the pot. Fold in four and then fold diagonally until it becomes a cone. We measure from the center of the pot to the height of its wall. Cut with a pair of scissors the point that rests on the pot and 2 points from the tip of the oil glue. We unfold and cover the pot so that it rests on the surface of the food. Remove the pan from the heat and uncover. Finely chop the dill and put it in the pot. Add salt, pepper and mix with a ladle.

Boureki of Chania
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