Wild Artichokes

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The photo is of some wild artichokes, aginares, that I bought in the market on Saturday.
The thorns should bare a health warning they are exceptionally sharp.The stall holder recommended that before cleaning , you take a pair of scissors and remove all the thorns. I followed her advice and after that these artichokes were tender and very easy to clean in acidulated water.(to stop them going too brown)
I then proceeded to make the classic Greek dish, "Aginares a la Polita".
You take 2-3 spring onions , 2-3 carrots and 2-3 potatoes and a bunch of dill, olive oil and lemon juice.
Roughly chop the onions and sweat in olive oil, when soft add the potatoes and carrots cut into medium size pieces. Saute with the onions then add the dill , artichokes cut in half and lots of lemon juice , salt and pepper , more oil if needed and some more chopped dill , cover the pan bring to boil , then simmer until all the vegetables are tender.
The lady in the market said that wild artichokes are more bitter than the cultivated ones, I will report back after lunch.