Clean and wash the artihokes. Put them in a bowl with cold water mixed with flour and the juice of one lemon and let them rest.
Chop the onion and put it in a shallow pot with the olive oil and cook until golden brown, add the garlic and cook another minute or two. Take the artichoke hearts and place them in your pot strait out of the flour-lemon-water and add water until the artichokes are ¾ covered and sprinkle some more lemon juice over the artichokes, so that they won’t turn brown during cooking. Let them boil for a minute, ad salt and sugar, then turn down the heat and let them simmer for around 20/30 minutes until cooked.
Chop potatoes and carrots.
Take the artichokes out after they are cooked and place them in a glass tray or shallow bowl.
Put the peas, chopped carrots and potatoes in the same pot with the onions and cook until they are done.
Place the pea, carrot, potatoe mixture into the centre of the artichoke hearts and pour the remaining Olive oil/water and onions in your pot over the artichokes. Garnish with choped dill. Sprinkle some Extra Vrigin Olive Oil over the dish and serve cold.