Directions
Step 1
Make the candied lemon: Utilizing a pointy knife or mandoline, lower one of many lemons crosswise into ⅛-inch slices and switch to a small skillet. Add the sugar and the juice of the remaining lemon and switch the warmth to medium-low. Cook dinner till the liquid has evaporated and the lemon slices are coated in thick syrup, about 5 minutes. Take away from the warmth and put aside.
Step 2
Make the topping: To a medium skillet over medium warmth, add the oil and onion and prepare dinner, stirring sometimes, till softened and translucent, about 8 minutes. Add the scallions and prepare dinner till barely softened, about 1 minute extra. Add the peas, salt, sugar, and sufficient water to barely cowl (about 1½ cups). Carry to a boil, then cowl and switch the warmth to medium-low. Simmer till the peas are smooth, about 5 minutes. Drain, then stir within the dill, flip off the warmth, cowl, and put aside.
Step 3
Make the artichokes: To a medium skillet, add the sugar, salt, and onion and use your palms to toss till the onion softens barely, about 30 seconds. Place the artichoke hearts, cavities going through down, on high of the onion combination, then drizzle with the olive oil, rubbing to coat. Add sufficient water to barely cowl the hearts (about ⅔ cup). Carry to a boil, then cowl and switch the warmth to medium-low. Simmer till the artichokes are smooth when pierced with a knife, about 12 minutes.
Step 4
Utilizing a steel spatula, switch the artichoke hearts (cavities going through up) to a platter, reserving the liquid. Mound evenly with the pea combination, then scatter with the candied lemon and spoon with the reserved cooking liquid. Garnish with dill and serve with lemon wedges on the facet.
