Prepare the workplace . Peel the artichokes , leaving just the stalk . Remove from around the root hard artichoke leaves . Finally , with the special spoon remove the lint . Then pass them from the lemon and pour in solution with flour , water and lemon juice to prevent browning . In a saucepan , add olive oil and add the spring onions , we wash and cut into frames to brown in a casserole . Add the remaining chopped onions and continue sautéing . At the same time , do carrots and potatoes Parisienne and put them in the pot , leaving them to wither . Dust with flour and pour water . In a low saucepan place the artichokes upside down with the stem upward, add the sauteed vegetables , a little water , salt , pepper , lemon juice , cover with greaseproof paper and cook for about 30 -35 minutes . Before removing, add the peas and cook for an additional 10 minutes . Correct the seasoning , add some chopped dill and serve.

Servings:  4
Prep Time:  15 minutes
Total Time:  30 minutes