Artichokes and potatoes stew with turmeric

(for 5 people)

10 medium artichokes
1kg of yellow potatoes
80g yellow onion
7 tablespoons of extra virgin olive oil
2 tablespoons of finely chopped parsley
2 teaspoons of turmeric powder
1/2 lemon
salt
vegetable stock (3 liters of water, carrot, onion, celery, salt and some fresh parsley)

Clean your artichokes well and cut them into 1/2 cm wide strips, put them in cold water where you have poured the juice of half a lemon.
Peel the potatoes and cut them into cubes of about 2cm.
Chop finely the onion and gently fry it in a saucepan with the extra virgin olive oil for about 2 minutes, then add your artichokes, cover and cook over medium-low heat for about 10 minutes. Add the potatoes cubes and continue the cooking for about 10 minutes over low heat.
If necessary you can add some vegetable stock during the cooking.
Then add the turmeric and the parsley and let the cooking go on for another 5 minutes.
Serve your side dish hot, pairing it with a great white wine.