Directions
Step 1
Make the candied lemon: The use of a pointy knife or mandoline, reduce probably the most lemons crosswise into ⅛-inch slices and switch to a small skillet. Upload the sugar and the juice of the remainder lemon and switch the warmth to medium-low. Cook dinner till the liquid has evaporated and the lemon slices are covered in thick syrup, about 5 mins. Take away from the warmth and put aside.
Step 2
Make the topping: To a medium skillet over medium warmth, upload the oil and onion and cook dinner, stirring on occasion, till softened and translucent, about 8 mins. Upload the scallions and cook dinner till moderately softened, about 1 minute extra. Upload the peas, salt, sugar, and sufficient water to slightly quilt (about 1½ cups). Convey to a boil, then quilt and switch the warmth to medium-low. Simmer till the peas are cushy, about 5 mins. Drain, then stir within the dill, flip off the warmth, quilt, and put aside.
Step 3
Make the artichokes: To a medium skillet, upload the sugar, salt, and onion and use your fingers to toss till the onion softens moderately, about 30 seconds. Position the artichoke hearts, cavities dealing with down, on best of the onion combination, then drizzle with the olive oil, rubbing to coat. Upload sufficient water to slightly quilt the hearts (about ⅔ cup). Convey to a boil, then quilt and switch the warmth to medium-low. Simmer till the artichokes are cushy when pierced with a knife, about 12 mins.
Step 4
The use of a steel spatula, switch the artichoke hearts (cavities dealing with up) to a platter, booking the liquid. Mound lightly 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 at the facet.
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