Peel the artichokes, cut the small ones in half and the larger ones into 4 pieces. Cut the carrot in two, lengthwise, then each half into fine half-circles.

Heat the oil in a saucepan and cook the onions in it for 2-3 minutes. Then add the carrots and the Jerusalem artichokes which have been washed and drained. Cook while stirring for 5 minutes. Add the water, salt, sugar and lemon juice. Cover and cook on a low heat for 50 minutes.

Now add the rice and cook for 3 minutes more (being sure that there is enough liquid so as to prevent burning). Serve cool, sprinkled with chopped dill.