First we prepare the artichokes: Remove the outer hard leaves, by pulling them down towards the stem. When only the softer leaves are left, cut the hard top off and remove the hairy interior with a teaspoon. Cut off the stems and then cut them in four. Place them in a bowl covered with water and add the lemon juice. The reason we add the lemon juice is to avoid discoloration of the artichokes.
In a hot pot stir to sauté the scallions, until wilted. Add the olive oil and when hot, stir to sauté the peas, for 1-2 minutes. Then we add the tomatoes, 1 cup of water, and simmer for 10 additional more minutes.
In the meantime, rinse the artichokes and drain. Add them to the pot, along with the remaining 2 cups of water, the dill and salt and pepper to taste. We boil over medium heat, for about 40 minutes, until the vegetables are tender and the sauce has thickened. We may add some more boiling water if needed.
Remove the pot from the heat and serve the “agginares me araka”.