Prep the artichokes. Start by rinsing and slightly scrubbing the natural film off of artichokes. Cut the top ½ of the artichoke and a dime-sized piece of the tail off and peel the stems. Peel off about half of the outer leaves, snipping the tip of each remaining leaf with kitchen scissors. Rub the entire artichoke with the lemon to help prevent browning and spread petals. Finally, use a spoon to remove the fuzzy choke in the center of the artichoke.
In a large pot, heat the olive over medium heat and add in the onion. Sauté until translucent, about 6 minutes. Add in the garlic and sauté for 2 additional minutes. Mix in the carrots and green onions and sauté for 3 more minutes. Finally, mix in the baby potatoes.
Add the artichokes to the pot along with the broth, salt and pepper. Bring to a gentle simmer, cover the pot, and cook for 45 minutes or until the stems of the artichokes are easily pierced with a fork.
Scoop out about ½ cup of the broth and whisk it together with the cornstarch. Add back to the pot and stir to combine.
Mix in the peas, dill and parsley as well as the lemon juice and cook over low for 2 additional minutes.
Serve immediately with fresh herbs and ENJOY! Any remaining leaves will fall off of the artichoke and some like to eat the flesh off of them before discarding the rest. Alternatively, you can discard those before serving.