Prepare radishes by cutting the leaves off each radish, leaving approximately 1cm of stalk attached. Slice each radish in half and place into baking dish.
Drizzle about 1 tablespoon of olive oil over the radishes and season with salt and pepper. Toss to combine. Place the baking dish into the oven and bake for 55 minutes or until slighlty browned on the outside and tender when pierced with a fork.
To make the lemon vinaigrette add lemon juice, olive oil, lemon zest, salt and honey to a small jar and shake vigorously to combine.
Drizzle dressing over the roasted radishes, top with dill, butter beans and artichoke and toss to combine. Transfer to a platter to serve.