Take some globe antichokes, remove the stalks and all the leaves, leaving only the hearts and put them at once in fresh water with the juice of one lemon.
Put in a saucepan equal quantities of olive oil and water, lemon juice, a little sugar, small onions and young carrots cut in small pieces, salt and pepper. Bring to the boil and cook a little while: add the artichokes, put the lid on (it should fit really well) and cook about three-quarters of an hour.
Meanwhile cook a handful of fresh peas, a few new potatoes as small as possible, and add them to the rest. Let the mixture get cold and sprinkle with parsley and fennel chopped.