Kosher Stuffed Artichoke hearts with mushrooms in mustard and lemon sauce recipe

Back to the Mediterranean with this recipe that is a sure fire hit with guests, they will be impressed till the last bite. I make this for special occasions because it's a bit of work but well worth it. Here's what you'll need:

If you happen to be Kosher or Halal, this recipe works for you perfectly. Now don't be daunted by the meal, it's quite easy, here's a list of the things you'll need. (This recipe feeds 4 to 6)

1 to 2 bags of frozen artichoke hearts
2 packages fresh mushrooms

4 cloves garlic
1 lemon
1 1/2 to 2 pounds medium ground beef
1/3 cup breadcrumbs
Dijon mustard
oil
a few strands of saffron (or if you cannot find any less than 1/4 teaspoon of turmeric)
nutmeg
garlic powder
onion powder
salt
pepper
OK, let's start:
in a bowl, mix you meat with breadcrumbs, 2 tbls water, 2 tbls oil, salt, pepper, a dash of nutmeg, a dash of turmeric, garlic and onion powder, mix it all up thoroughly with your hands then stuff your artichokes with the meat, coat in a light layer of flour then in a beaten egg, and fry lightly on both sides till golden, set aside.

In a pot put 1 to 2 tbls oil, 3 to 4 cloves crushed garlic, 2 tbsp of Dijon mustard, the juice of 1 lemon then add in your quartered mushrooms till softened. cover the mushrooms with 1/2 cup of chicken stock, add salt and pepper and put the artichokes on top and cover. Lower to a simmer then uncover till most of the liquids have evaporated. Serve with a side of Basmati rice and Enjoy!

The Everything Mediterranean Cookbook: An Enticing Collection of 300 Healthy, Delicious Recipes from the Land of Sun and Sea (Everything: Cooking)