1 (16 oz.) pkg. frozen lima beans
2 cans quartered artichokes, well rinsed and drained
3/4 c. green onion, chopped
3 tbsp. olive oil
2 tbsp. fresh dill, chopped
juice of 1 lemon

Heat olive oil in pan. Add green onions and saut for 1 minute. Add lima beans and enough water to cover. Sprinkle with salt and pepper; cover and simmer for 15 minutes. Add artichokes, dill and lemon. You may want to start with 1/2 the lemon juice and then adjust to taste at the end. Add enough water to barely cover again and simmer on low heat until vegetables are tender and sauce has reduced. For a thicker sauce, dissolve 1 to 2 teaspoons cornstarch in 2 tablespoons cold water and add at the end.