Instructions: In small saucepan, add rice to 1 cup of boiling salted water; boil uncovered for 10 minutes. Rinse with cold water. Drain well. Transfer to a medium bowl.

Cut stems off artichokes and remove lower circle of leaves. Rub with a cut half lemon. Using a melon ball cutter, remove chokes and small purple leaves from centers of artichokes. Rub with lemon. Place artichokes in a bowl of water with juice of remaining lemon half.

Heat 1 tablespoon oil in a small skillet, add onion and cook over medium-low heat 4 or 5 minutes. Add beef and saute, stirring to crumble meat, about 4 minutes, or until meat changes color. Remove from heat. Add minced garlic, cilantro, paprika, cumin, cinnamon, ginger, salt and pepper; mix well. Add to rice; mix well.

Sprinkle artichoke bottoms with more salt and pepper. Spoon stuffing into artichoke bottoms. Spoon remaining tablespoon oil into a Dutch oven or wide casserole and add artichokes. Add tomatoes, garlic, turmeric, a pinch of salt and pepper and 1 cup water to pan. Bring to a simmer. Cover and cook over low heat about 30 minutes, until artichokes are tender. Serve hot with a little tomato from pan spooned over each artichoke.

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