Prepare the vegetables: Clean the artichokes, remove the outer leaves. Chop them into large pieces and place them in lemon water. Peel and dice the potato.
Sauté the onion: Heat 3 tablespoons of extra virgin olive oil in a pot. Sauté the finely chopped onion over low heat for 5-6 minutes until softened. Add the crushed garlic and cook for another minute.
Add the vegetables: Add the artichokes and potatoes, removed from the lemon water, to the pot. Sauté for 2-3 minutes.
Cook: Add 6 cups of water or vegetable broth. Once it comes to a boil, reduce the heat to low. Cook for 20-25 minutes until the artichokes and potatoes are very tender.
Blend: Add 3 tablespoons of lemon juice. Blend with an immersion blender until smooth. Add salt and mix.
Serve: Ladle into bowls. Drizzle with the remaining olive oil. Garnish with fresh dill and serve hot.
Place the artichokes in lemon water immediately after cleaning, as they will darken within minutes. Potatoes naturally thicken the soup, eliminating the need for flour or starch.
