-
1
Fill a bowl with water and add the juice of 1 lemon.
-
2
Cut away the end of the stems of the artichokes, leaving about an inch.
-
3
Break off the tough leaves around the bottom, and using a large, sharp chef's knife, cut away the tops about an inch above the widest part of the artichoke.
-
4
Then trim the base by holding a paring knife at a 45-degree angle and turning the artichoke against the knife.
-
5
You should end up with bare artichoke bottoms with no leaves and smooth sides.
-
6
Peel the stems.
-
7
Cut the artichoke bottom in half, scoop out the spiny inner leaves and the choke, and immediately plunge it into the bowl of acidulated water.
-
8
Oil a large casserole.
-
9
Drain the artichokes, take two halves and press them together to make a single artichoke, and place in the casserole, stem up.
-
10
Repeat with the remaining artichokes, squeezing them into the pot with their stems facing up.
-
11
Add enough water to the casserole to come a third of the way up the sides of the artichoke bottoms.
-
12
Drizzle in the remaining lemon juice and the olive oil.
-
13
Add salt to taste and sprinkle on the dill.
-
14
Bring to a simmer, cover tightly and simmer over low heat for about 30 minutes, or until the artichokes are tender.
-
15
Remove from the heat and allow to cool, then transfer to a platter.
-
16
Discard the liquid in the pot.
-
17
Serve cold or room temperature, garnished, if desired, with fresh dill.
