Wash the artichokes and cut the stems so that they do not fall over. Place a large saucepan on the stove and place the artichokes next to each other on the floor. Now pour in the water until the artichokes are about halfway in. Add lemon juice, salt and sugar to the water. Simmer with the lid on for about 30 to 40 minutes.

Meanwhile, stir the vinaigrette: whip up the mustard with the white wine vinegar and gradually mix in the oil. The sauce must have a nice, creamy consistency. Then season to taste with a little salt and pepper. Finally add the chopped dill.

The artichokes are ready when the outer leaves pull out easily. Drain the artichokes and serve immediately on the plate. In addition, a small key of vinaigrette for everyone to dip.