Dice 1 lemon into 1/4-inch pieces; set aside. Slice the remaining lemon into 1/4-inch-thick slices; set aside.
Heat oil in a large Dutch oven over medium heat. Add onion to pan; sauté 5 minutes or until soft. Add broth and next 8 ingredients (through cinnamon stick); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Add diced lemon and artichokes to pan; simmer 5 minutes. Discard cinnamon stick. Garnish with lemon slices.
I served this as a vegetarian entree for a guest while the rest of us had the Lamb and Chickpea Tagine (HEAVEN). It was flavorful, but seemed to be lacking the sweetness that made the other dish so amazing. I'd throw in golden raisins or chopped dried apricots next time. I also tossed a handful of toasted cashews on top, which added a nice crunchy component. I served it with the pistachio couscous in the same magazine -- just added chopped pistachios and lemon zest to the couscous after making it in vegetable stock instead of water.