Cube the onions, potatoes and the carrots (1/4 inch thick).
Next, cut out artichoke hearts. Here is a great way to do it: http://localfoods.about.com/od/preparationtips/ss/ArtichokeHearts.htm. It has pictures as well. Remember to rub the artichoke heart with lemon to prevent it from turning brown.
In a pan sweat the onions in olive oil, then add other vegetables (including the artichoke hearts). Add salt and fry in low heat 5-6 minutes, stirring occasionally.
Pour water over the vegetables (enough to cover) and let it cook in low heat till the vegetables are all soft (15 minutes).
Once cooked put the artichoke hearts on a plate and fill the centers with the vegetables. Cover the top with a piece of fresh dill weed.