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1
Fill a medium bowl with water and squeeze 1 lemon into it.
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2
Working 1 at a time, trim the artichoke stems to 1-inch in length.
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3
With a paring knife, trim away the tough stem exterior.
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4
(As you work, rub the cut artichoke surfaces with a lemon quarter to prevent discoloration.)
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5
Break off the leaves near the base and with the artichoke held at an angle on the cutting board, cut away the leaves to leave a cone shape.
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6
Cut the leaves to within 1-inch of the heart, and with a spoon, scrape out the tough hairy choke, leaving the tender heart and stem.
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7
Cut in 1/2 lengthwise.
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8
Place in the lemon water to prevent discoloration while preparing the remaining artichokes.
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9
In a large saucepan, heat 1/4 cup of the oil over medium-high heat.
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10
Add the onions and cook, stirring, until soft, about 4 minutes.
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11
Add the garlic and cook, stirring, for 30 seconds.
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12
Add the artichokes and brown on both sides.
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13
Add the greens, water, dill, lemon juice, salt, and pepper, and stir to combine.
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14
Reduce the heat to low, cover, and cook, stirring, occasionally, until the artichokes are tender, 20 to 25 minutes.
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15
Remove from the heat and adjust the seasoning, to taste.
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16
Place in a serving dish and drizzle with the remaining 1/4 cup olive oil.
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17
Serve.
