Put 3 table spoon of olive oil to the pan and add the finely chopped onions. Saute onion over medium high heat until the onions get softy.

Add diced potatoes, carrots and peas to the pan and saute for about 3 minutes until the carrots begin to soften. Then remove the pan from the heat.

In a bowl; mix the juice of two lemons, water, remaining olive oil, sugar and salt. This will be our cooking sauce.

Place the Artichoke Bottoms to a sauce pan and then scoop the potatoes, peas and carrots mixture into the artichokes. Sprinkle the finely chopped fresh dill on the stuffings and then pour the cooking sauce into the sauce pan and close the lid.

Bring the heat to the medium level and simmer for 25 minutes until Artichoke bottoms soften. Once the artichokes are ready, carefully scoop them out of the sauce pan onto a serving plate.

Serve Cold.