A spring main dish made by filling artichoke hearts with seasoned ground beef and rice, then gently cooking them in lemon water. The artichokes’ mildly bitter flavor balances the spiced filling. Serve hot.
Trim away the tough outer leaves and remove the hearts. Dip the cut surfaces in lemon juice right away.
In a bowl, knead together the ground beef, rice, onion, dill, salt, and black pepper.
Press the filling into the centers of the artichoke hearts.
Arrange the stuffed artichokes in a pot. Add the water, olive oil, and lemon juice, cover, and simmer over low heat for 30–35 minutes.
Dip the cut surfaces of the artichokes in lemon water as soon as you trim them, or they will brown quickly. Keep the cooking liquid below halfway up the artichokes; too much water may cause the filling to fall apart.
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