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1
Pour 2 Tbsp.
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2
lemon juice into large bowl of water.
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3
Cut stem from 1 artichoke; pull off and throw away 3 outer bottom layers of leaves, exposing pale green base.
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4
Carefully trim artichoke base and leaf ends.
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5
Cut artichoke in half.
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6
Using small spoon, remove choke and prickly leaves from center.
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7
Rub cut edges of artichoke with cut side of lemon half.
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8
Place artichoke in bowl of water and lemon juice.
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9
Repeat trimming of remaining artichokes, placing each in water with lemon juice.
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10
Heat oil in large Dutch oven over medium-high heat.
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11
Add in green onions; saute/fry till tender, about 3 min.
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12
Add in 3 c. water, dill, sugar, salt and 1/4 c. lemon juice.
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13
Bring to simmer.
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14
Drain artichokes; add in to Dutch oven.
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15
Cover, simmer till artichoke bottoms are tender and leaves can be pulled off easily, occasionally pushing artichokes under water, about 30 min.
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16
Using slotted spoon, transfer artichokes to platter; reserve cooking liquid.
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17
Test artichokes with foil to keep hot, if you like.
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18
Place flour in small bowl.
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19
Whisk in 1/2 c. cooking liquid.
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20
Pour flour mix into liquid in Dutch oven; bring to boil, stirring.
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21
Cook till sauce thickens, stirring constantly and thinning with more water if necessary, about 2 min.
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22
Season with salt and pepper.
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23
Pour over artichokes.
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24
Serve hot or possibly at room temperature.
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25
Fruit;
