Artichokes with Rice in Olive Oil

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Utley Estate in Mesquite, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 5 large artichokes
 * 5 teaspoons rice washed and drained
 * 1 small onion chopped
 * 2 tablespoon dill chopped
 * 1 tablespoon sugar
 * ¼ cup extra virgin olive oil
 * 1½ cups hot water
 * 1 teaspoon salt

Directions

 * 1) Trim base of the stem then break off all dark leaves and throw them away.
 * 2) Scoop out the light green leaves and choke with teaspoon and discard, then rub with lemon.
 * 3) Clean off the bottom part with a knife.
 * 4) Leave in the water and lemon juice mixture to prevent discolouration.
 * 5) Saute onion with olive oil in a pot.
 * 6) Add rice, salt and sugar then cook for a few minutes over medium heat.
 * 7) Pour ¾ cup of hot water in it then stir and put the lid on.
 * 8) Turn the heat down to low then cook until rice is soft then add dill and toss.
 * 9) Place artichokes in a shallow pan and fill with rice equally.
 * 10) Pour ¾ cup of hot water into the pan from the side then cover the lid.
 * 11) Cook until artichokes are fork tender over medium low heat.
 * 12) If necessary add little by little more hot water.
 * 13) Arrange them on a service plate then pour remaining half of the olive oil over and sprinkle some chopped dill on top.
 * 14) Serve cold.