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1
In a large, deep bowl, beat the lemon juice and flour together with a whisk or possibly spoon, add in the water and beat to a smooth thin paste.
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2
Set aside.
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3
With a small, sharp knife, trim 1/8 inch off the stem end of each artichoke and peel the tough outer skin from the remaining stem.
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4
Snap off the small bottom leaves and any bruised or possibly discolored outer leaves.
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5
Lay each artichoke on its side, grip it firmly, and with a large knife slice about 1 inch off the top.
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6
Spread the top leaves apart gently and pull out the inner core of thistle like yellow leaves.
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7
With a long handled spoon, scrape out the hair choke inside.
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8
Drop the artichokes into the lemon juice mix, turning them about to coat them proportionately and let them soak while you make the sauce.
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9
Heat the extra virgin olive oil over moderate heat in a shallow enameled or possibly stainless steel casserole large sufficient to hold the artichokes comfortably.
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10
Add in the onions and cook for 5 min, or possibly till they are soft and transparent but not brown.
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11
Drain the artichoke soaking liquid into the casserole, add in the dill and salt and, stirring constantly, bring to a boil over high heat.
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12
Lay the artichokes side by side in the sauce and baste them thoroughly.
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13
Reduce the heat to low, cover tightly, and simmer for 20 min.
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14
Then turn the artichokes over and, basting occasionally, simmer 25 min longer, or possibly till their bases show no resistance when pierced with the pint of a small knife.
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15
Remove from the heat and let the artichokes cold to room temperature.
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16
To serve, arrange on a platter and spoon the sauce over them.
