Clean the artichokes, if using fresh ones: Remove all the outer leaves and scrape out the choke with a teaspoon. Trim the stem. Cut the artichoke hearts into quarters. Place in a bowl of cold water mixed with the lemon juice. Set aside. If using frozen artichoke hearts, make sure they are defrosted.

Heat 2 tablespoons olive oil and the butter in a large, deep skillet over medium flame. Cook the scallions, onion, and garlic for about 8 minutes, until soft. Add the rice and toss to coat in the oil.

Add the hot broth in increments, starting with the first ladle full. When the rice has absorbed that, add the second ladle full, stirring all the while. Add the wine. When that is absorbed, continue adding hot broth in increments of one ladle until the rice is cooked but al dente.

While the rice is cooking, heat the remaining 3 tablespoons olive oil in a separate skillet. Remove the artichokes from the lemon water and pat dry with paper towels. Saute in the oil until browned, softened but al dente. Season with a little salt and pepper.

About 5 minutes before removing rice from heat, add the artichokes. Stir in the dill and all but 2 tablespoons of the crumbled feta. Continue cooking the risotto until all the liquid is absorbed and the rice tender but toothsome. Remove and spread onto a platter. Sprinkle with remaining feta and serve.