Get a large plus sauté pan (30cm.) on medium-high heat.
Add olive oil, onions, garlic, scallions and sauté for 2-3 minutes.
Sprinkle with salt.
Add artichoke hearts and sauté for 3 minutes.
Add potatoes, carrots and sauté for additional 3 minutes, stirring carefully with a spatula.
Add peas and water and cover with a lid.
When it comes to the boil, turn heat to medium-low.
Simmer for 30-35 minutes or until vegetables are fork-tender.
Remove the plus sauté pan from the heat.
Pour in the lemon juice and sprinkle with dill and freshly ground pepper.
Stir gently.
Taste and season again if needed.
Let the artichoke stew to cool down for 10 minutes.
Serve along with traditional feta cheese and fresh toasted bread!
Enjoy!