Heat the oil in a pan, briefly sauté the quinoa. Pour in the water, bring to the boil, season with salt. Cover the quinoa and simmer over a low heat for approx. 20 mins. until just soft, allow to cool slightly.
Pour the water and lemon slices into a large pan. Break the stem at the base of the artichokes, snap off the outer 3-4 rows of leaves. Place the artichokes in the lemon water immediately, bring to the boil, season with salt. Reduce the heat, simmer for approx. 20 mins. Remove the artichokes, drain, cut in half, remove the fuzzy centre with a spoon.
Combine the oil and salt. Brush the artichokes and fennel with the oil.
Grill the fennel and artichokes over/on a medium heat (approx. 200 °C for approx. 15 mins. turning occasionally.
Whisk together the lemon juice and oil, mix in the dill, season. Mix the fennel, artichokes and quinoa. Top with the crème fraîche.