Step 1

Fill a large bowl with water, squeeze half lemon in it and put the artichoke bottoms in it. This is for fresh or frozen artichoke bottoms to prevent them from getting brown. Skip this step if you are using canned artichokes. Rinse and drain well.

Step 2

Heat olive oil in a pan. Cook onions in this until translucent.

Step 3

Add in carrots and potatoes and cook for about 3 minutes, stirring occasionally.

Step 4

Add in peas and salt. Cook for 2-3 minutes.

Step 5

Add in fresh dill and lemon juice, give it a stir.

Step 6

Place the artichoke bottoms into this pan. Stuff them with the cooked veggies in the pan. You can keep any remaining veggies in the pan.

Step 7

Pour hot water in the pan and bring it to a boil. Then reduce the heat and cook until artichokes get tender but not mushy, for about 20 min.

Step 8

Transfer onto a serving plate and let them completely cool down.

Step 9

Serve with a drizzle of olive oil and fresh dill.