If using fresh artichokes, cut off the stems and cut the top of the spiky thistle off. Prepare a large saucepan of salted boiling water, with half a lemon. Make sure you can fit all the artichokes in (you may need two pans) and that you have a lid for the pans. I also seal the pans by wrapping the lid in a clean tea towel. Boil for around ten to fifteen minutes longer if the artichokes aren't very fresh. However, do not over boil them. You want to be able to tug at a leaf and it comes off with just a little resistance, not too easily. If you were cooking them to use as a steamed artichoke starter then you would want the leaf to come off easily. But for a stew, you don't want the artichoke to turn into mush.
When they are par-boiled, remove the artichokes and leave them to drain, head facing downwards.
Then remove all the leaves and any thistle until you have the base.(I ate the leaves as I went along!)
Using jarred/canned/frozen artichoke bottoms or prepped fresh ones, place them in a heavy bottomed large sauce pan.
Add the lemon juice, garlic, black lime, the preserved lemon slices, the dill, the olive oil. Add the raki if using. Simmer for ten to fifteen minutes on a low heat.
Serve warm or cold as a meze or part of a main meal. Drizzle with more olive oil. Tastes even better the day after.