Broad Beans with Peas and Artichokes

2 medium onions
2 tbsp lemon juice
2 tsp fresh dill
8 oz fresh, shelled peas
1/2 cup olive oil
12 2/3 oz canned artichoke hearts,
1 tbsp fresh mint leaves
drained and cut in half
8 oz fresh shelled broad beans
4 spring onions, choppoed
1/2 cup water
salt and pepper to taste

1. Slice the onions into rings. Finely chop the dill and mint. Heat the oil in a large pan. Add the onions, stir over low heat for 5 minutes or until soft and golden.

2. Add the beans, water and lemon juice to the pan. Bring to a boil, reduce the heat and simmer, covered for 5 minutes.

3. Add the peas, artichoke heart and herbs. Simmer, covered for 5 minutes, or until the peas are just tender, but no soft. Remove from the heat, stir in the spring onions, salt and pepper. Serve warm or at room temperature.