Mix all the ingredients for the stuffing together in a bowl, reserving 1 tablespoon of the parsley for garnish. If using fresh artichoke bottoms, rub them with the lemon juice. Stuff each artichoke with 2 tablespoons of the filling, pressing it down well to make it nice and compact.
Beat the eggs in a shallow bowl, and spread the seasoned flour out on a plate. Carefully roll the stuffed artichokes in the beaten egg, then coat in the seasoned flour, dusting off any excess.
Heat the olive oil in a wide, heavy skillet large enough to hold the artichokes in a single layer. When it is hot but not smoking, add the artichokes (in batches if necessary), meat-side down, and fry over medium heat for 3 to 4 minutes until the meat is nicely browned on top. Turn them over and fry for a further 3 minutes.
To make the sauce, mix the stock powder and black pepper into the measured hot water until well combined. Put all the artichokes back into the pan, if necessary, and pour in the stock. Simmer, uncovered, for 20 minutes, basting the top of the artichokes every so often, until the sauce has reduced slightly and the artichokes are tender.
Serve the stuffed artichokes immediately, drizzled with some of the sauce and garnished with the reserved parsley.
Tip: The ground beef stuffing can be used for so many other dishes: meatballs, burgers, as a variation on a cottage pie, or formed into koftas. I’ve given quantities to make enough stuffing to fill the number of artichoke bottoms specified, but feel free to double the amounts and use it for another dish, as suggested.