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1
Clean the fresh artichokes, if using.
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2
Preheat the oven to 450F.
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3
Heat the corn oil in a large skillet over high until hot.
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4
Slide the artichokes into the pan and saute on the stem side for 3 minutes.
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5
Using tongs, turn the artichokes over and fry on the open side for 2 minutes.
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6
Transfer to a paper towel-lined tray, open-end down, to drain.
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7
Arrange the artichokes, stem end down, in a large baking dish and set aside.
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8
In a small bowl, combine the allspice, pepper, nutmeg and cardamom, if using.
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9
Heat the olive oil in a medium skillet over medium-high heat.
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10
Add the meat and half of the spice mixture, stirring to combine, and saute for 8 to 10 minutes, stirring occasionally, until the meat loses its pink color.
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11
Toss in the pine nuts and almonds, the juice of 1 lemon and the salt.
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12
Stir to thoroughly combine and turn off the heat.
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13
Divide the meat mixture among the artichokes, filling them to almost overflowing and tucking in between the leaves.
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14
Reserve any remaining meat mixture.
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15
Add the juice of the remaining lemon and the stock to the reserved spice mixture.
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16
Drizzle the seasoned broth over the artichokes and pour the rest into the baking pan.
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17
Distribute the reserved meat mixture in the broth in the pan.
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18
Cover the pan with foil and bake for 1 hour if using fresh artichokes, 20 minutes if using frozen.
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19
Remove the foil from the pan, reduce the heat to 300F and bake for an additional 3 to 5 minutes, until the broth has thickened.
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20
Arrange the artichokes on individual plates with rice pilaf.
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21
Garnish with the parsley and serve.
