Prepare The Artichokes:

Cup of Yum
1. Pour 2 liters of water into a bowl and the lemon juice of 2 lemons. Add also the lemon cups to the bowl.
2. Clean the artichokes leaving only the artichoke hearts (please see instructions on how to do this in the text above). Transfer each artichoke you clean to the bowl with the lemon water.

Make The Baked Artichokes:

1. Preheat oven to 200°C / 390°F.
2. Heat 3 tablespoons olive oil in a frying pan over moderate heat.
3. Saute the onions and garlic until softened.
4. Add the potatoes and cook 5 minutes more. Then transfer to a baking dish (I used a 28x 21 cm / 11 x 8-inch).
5. Pour 1½ cups water (you may use vegetable stock if you like) into the frying pan, scrape any remnant bits of onions, and then pour into the baking dish with the potatoes.
6. Cut the zucchini to about the same size as the potatoes and add to the pan.
7. Add the artichoke hearts and drizzle with 8 tablespoons of olive oil.
8. Sprinkle the fennel fronds (or dill + ground fennel) on top. Season with coarse sea salt and freshly ground pepper.
9. Cover the baking dish with parchment paper and aluminum foil. Or if it has a lid use that.
10. Bake for about an hour until potatoes and artichokes are soft when pricked with a knife.
11. Uncover and drizzle the 3 tablespoons of lemon juice all over the food.
12. Bake for 10 more minutes uncovered.
13. Rest for 30 minutes before serving.
14. Serve with extra fresh lemon squeezed on top if you like.