Prepare the ground meat by sautéing an onion in some mild olive oil until golden, then add the meat, black pepper 7 spice a pinch of salt and sauté for around 10 minutes on low heat until done, pressing with the back of a spoon to achieve a fine texture.

Prepare a large bowl of cold water and add a roughly cut lemon and some lemon juice into the water

Peel the artichokes by pulling off most of the outer leaves, trim the top and stems then peel the base till you have the pale 'heart', remove the hairy 'choke' bit with a small spoon, add to the lemon water

In a pan, add some mild olive oil and gently fry the artichoke hearts for a few minutes until slightly golden

Turn the heat to lowest and add a small spoon of the mince meat mixture in the middle of the artichoke hearts

Then add a cup of warmed chicken stock to the bottom of the pan, bring to the boil (by raising the heat) then cover and reduce heat to low for around 25 minutes

Test for 'doneness' with a sharp knife depending on the size of your artichokes, adjust cooking time accordingly

Squeeze the juice of another lemon and add a little to the liquid, tasting the sauce and adjusting for salt or more lemon, before turning off the heat