Artichokes in Olive Oil (Zeytinyağlı Enginar)

Method

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1. 1Fill a large bowl with cold water, whisk in the juice of 1 lemon and the flour. Drop each artichoke into this water as soon as it is trimmed; the flour and lemon stop it from turning brown.
2. 2If using whole artichokes, snap off the tough outer leaves until you reach the pale green ones, cut off the top, scrape out the hairy choke with a spoon and rub the bottom with lemon. If using ready-cleaned bottoms, just soak them in the lemon water for 10 minutes.
3. 3Heat the olive oil in a wide, shallow pot and cook the onion for 5 minutes until translucent. Add the carrot and potato and stir for another 3-4 minutes.
4. 4Stir in the peas, sugar and salt. Drain the artichokes, arrange them cup side up in the pot and spoon the vegetables into and around them.
5. 5Pour the hot water and the juice of the second lemon around the edges. Cover the artichokes with a round of baking paper, then put the lid on; this keeps them pale.
6. 6Once it comes to a simmer, cook on low heat for 30-35 minutes. They are ready when a knife slides easily into the base and most of the liquid has been absorbed.
7. 7Turn off the heat and let them cool to room temperature in the pot. Transfer to a platter, scatter generously with dill and spoon over the remaining juices.