Cover potatoes with water and bring to a boil. Reduce heat and bring to a simmer until potatoes are just tender. I usually use a mixture of chat and red Pontiac potatoes but it doesn't really matter what you use.
Drain water and one by one, lightly squash each potato with a potato masher . You want the potato to be flattened but still holding a little bit of shape so that it doesn't completely fall apart. Place smashed potatoes on a large plate or tray on top of paper towel. Cover and place potatoes in fridge for about 1 hour to dry moisture. This step isn't essential if you don't have time. It does seem to make the potatoes hold together a bit better when cooking.
Heat oil in a large frypan and when hot, add a few potatoes at a time. Make sure that you leave enough room to be able to turn potatoes over with an eggflip. Cook on one side for about 2 minutes. Drizzle about 1tsp of lemon juice on each potato and sprinkle sea salt and some dill as well before turning over. Be careful when you drizzle the lemon juice into the frypan because it might splatter a bit. Repeat the same on the other side. When cooked on both sides, remove and cook the next batch. You may have to add more oil each time.
When all potatoes are cooked, add the artichoke hearts. You just want to quickly warm the artichoke hearts so this will only take about 1 minute.
Arrange the potatoes on a serving platter, scatter the artichokes around and sprinkle with chopped dill. You can also drizzle a bit more lemon over the top if you like.
Recipe by my vegan plate at https://www.myveganplate.com/smashed-potatoes-with-artichoke-hearts/