Slice the stem of the artichokes and remove the outer leaves. Carefully remove core ('choke') including fuzzy/prickly stuff of artichoke Rub each artichoke with a lemon and put all of them in bowl full of water. You will be left with just the 'heart'.
Cut the potatoes and the spring onions in medium sized slices.
Slice the carrots and saute them together briefly with the spring onions in a saucepan with the oil.
Add the artichokes and the potatoes, the dill, the lemon juice, salt, pepper and enough water to cover them. Allow to cook, stirring occasionally, for 1/2 hour or until tender.
Remove from pan with slotted to spoon to serving platter; discarding dill. Sprinkle with fresh dill, salt & pepper.