8 |
fresh, whole artichoke hearts, with stems trimmed |
1 |
lemon, cut in half |
4 tablespoons |
extra virgin olive oil |
2 |
garlic cloves, peeled and thinly sliced |
12 |
shallots or baby onions, peeled |
2 |
carrots, peeled and chopped |
2 |
fresh bay leaves |
2 tablespoons |
fresh dill, finely chopped, including stems |
200g |
fresh or frozen peas |
|
sea salt |
|
freshly ground black pepper |