Heat a thick bottomed pan with high edges over medium/low heat. Fry the onion in the olive oil until just starting to soften, about 5 minutes. Stir regularly to avoid any colouring.
Add the carrots and potatoes. Continue frying, stirring regularly, until the onion is softened, but not coloured, around 5-6 minutes more.
Add the peas and mix well. Add sugar and 300 ml (1 ⅕ cup) boiling water, as well as salt and pepper to season well. Mix. Add the artichoke bottoms and fill them with as much of the filling as you can fit. Bring the whole thing to a boil, then lower the heat to low. Simmer, lid on, until the artichoke bottoms are completely soft, 30-45 minutes. Take off the heat and leave for at least 15 minutes before serving.
Serve with a generous squeeze of lemon and finely chopped dill.
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