To prepare the artichokes, fill a large bowl with water and add half of the lemon juice. Clean the artichokes by removing any tough outer leaves and trimming the tops. Place them in the lemon water to prevent discoloration while you prepare the filling.

In a large pan over medium heat, heat 2 tablespoons of olive oil. Add the chopped onion and sauté for 3-4 minutes until soft and translucent, which will enhance the sweetness of the dish.

Add the diced carrots and potatoes to the pan. Stir to coat the vegetables with olive oil, and cook for another 5-6 minutes until they start to soften slightly. This will ensure even cooking later in the artichoke cups.

Add the peas to the pan, stirring gently to combine with the carrots and potatoes. Season with a pinch of salt, and cook for an additional 2 minutes. Set aside the mixture once the vegetables are tender but not fully cooked.

In a separate pot, arrange the artichoke bottoms (cups) face up in a single layer. Distribute the vegetable filling evenly into each artichoke cup, pressing down gently with a spoon to ensure the filling is compact.

In a small bowl, combine the remaining olive oil, lemon juice, and water (or vegetable broth). Pour this mixture over the artichokes, ensuring that the liquid reaches halfway up the sides of the artichokes. This will keep them tender and infuse them with flavour.

Cover the pot with a lid, place it over low heat, and simmer gently for 25-30 minutes until the artichokes and vegetables are fully tender. Check periodically, and if needed, add a little more water to prevent drying out.

Allow the artichokes to cool to room temperature in the pot. Transfer to a serving plate, drizzle with any remaining cooking liquid, and garnish with fresh parsley. Serve as a refreshing appetizer or side dish, accompanied by crusty bread to enjoy the flavourful olive oil.