City-Style Braised Artichokes

Fill a large bowl with cold water and add the juice of 2 lemons and the flour. Snap off the tough outer leaves from the artichokes. Using a paring knife, trim the dark green parts from the base and stem. Cut the artichokes lengthwise into quarters and scoop out and discard the prickly chokes. As they are cut, drop the artichoke quarters into the bowl of lemon water to prevent discoloring until they are needed.

In a large sauté pan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 2 minutes. Add the green onions and carrots and sauté until tender, about 5 minutes longer.

Drain the artichokes and add to the pan along with the unpeeled potatoes and enough hot water to cover the vegetables. Cover and cook over low heat until the potatoes and artichokes are tender, about 25 minutes. If using peas or favas, add them during the last 10-15 minutes of cooking.

Season to taste with salt and pepper and some lemon juice, if desired. Transfer to a serving dish and let cool. Sprinkle with the dill and serve at room temperature.