Cut the tender fava bean pods in half and shell the larger beans. Break off the stems of the artichokes, cut the bases flat, and pull off any small base leaves. Remove any tough outer leaves and scoop out the hairy choke from the center, leaving only the cup-shaped heart. As you prepare each artichoke, put it into a bowl of water with 1 tablespoon of the lemon juice to prevent discoloration. Heat the oil in a pan over medium heat. Add the scallions and cook over low heat, stirring occasionally, for about 5 minutes, until softened. Add the beans, drained artichokes, and dill, season with salt and pepper, and pour in 1 cup water. Cover and simmer for about 30 minutes, or until the beans and artichokes are tender and the sauce has reduced.

Remove from the heat and sprinkle the vegetables with the remaining lemon juice, gently shaking the pan to distribute it evenly. Serve hot or at room temperature, garnished with lemon wedges and accompanied by feta cheese. Follow the same procedure to cook plain fava beans.