Sauté the onion and carrots in some olive oil.

Add the artichokes, potatoes and peas, before the onion browns.

Continue to sauté for 3-4 minutes and then add a glass of water, salt, pepper, lemon juice and the dill finely chopped.

Boil until the vegetables are cooked (some like them very tender, others prefer them to be somewhat crispy and if needed add a little more water). Our dish is ready.