In a bowl combine the water and lemon juice; set aside.
Remove tough outer green leaves from baby artichokes, leaving the inner, greenish yellow leaves intact. Snip off about 1 inch from the leaf tops, cutting where the green meets the yellow. Trim the artichoke stems. Quarter the artichokes lengthwise and place in the bowl of lemon water; set aside.
In a medium skillet cook onion wedges in hot margarine or butter until tender. Drain baby artichokes. Add artichokes, chicken broth, and wine to skillet. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until artichokes are tender.
Remove the artichokes with a slotted spoon; set aside. Boil cooking liquid, uncovered, about 10 minutes or until reduced to about 1/3 cup. Stir in the cream, mustard, and pepper. Simmer, uncovered, for 2 to 3 minutes or until sauce is slightly thickened. Return artichokes to skillet; heat through, spooning sauce over artichokes. Sprinkle fresh dill atop. Garnish with fresh dill sprigs, if desired. Makes 4 side-dish servings.