Artichoke hearts simmered over low heat with carrots, potatoes and peas in lemon water and olive oil. Refreshed with dill, this delicate spring vegetable dish is served chilled or at room temperature.
Place the cleaned artichoke hearts in water with the juice of half a lemon to keep them from darkening.
Heat some of the olive oil in a pot and sauté the onion until softened. Add the carrots and potatoes and cook, stirring, for a few minutes.
Drain the artichokes and arrange them in the pot cavity side up. Divide the sautéed vegetables and peas among the artichoke cavities and around them.
Add the granulated sugar, remaining olive oil, lemon juice, hot water and salt, then cover the pot. Simmer over low heat until the artichokes and vegetables are tender. Caution: Use only a little water so the artichokes do not fall apart.
Remove the pot from the heat and let the artichokes cool to room temperature. Sprinkle with chopped dill and serve chilled.
Important: Place cleaned artichokes in lemon water right away to prevent them from darkening; they oxidize quickly when exposed to air. Add a lemon slice to the pot while cooking to help preserve their color and deepen their flavor. Store in a covered container in the refrigerator for 2–3 days. If using frozen prepared artichokes, also check the package for ingredient warnings.
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