Peel and chop the onion and garlic.
Use the artichoke hearts and broad beans either as a fresh ingredient or canned, depending on availability, fresh tastes a lot better. Sauté the onions and garlic in olive oil.
When they are translucent, add the beans and sauté briefly. Add the tomato paste, salt and pepper.
Add the artichokes. Deglaze with enough water or vegetable broth to cover the vegetables with about 2 finger widths of liquid. Simmer the fresh beans and artichokes for about 20 minutes. Finally, add the finely chopped dill and season with lemon juice, salt and pepper.
Serve with crusty baguette.