Meat stuffed artichoked with peas and fennel

Since Shabbat comes around very quickly every week, the ideas for what to prepare get harder and harder. I think that most of us tend to repeat the menus we're comfortable making. So in the spirit of repetition, I'm making a standard at my house with a very slight twist, the meatball is stuffed into an artichoke heart!
Here's what you'll need:

1 pound kosher ground beef
10 frozen artichoke hearts
1 ½ to 2 cups frozen peas
1 or 2 large fennel cut in 4
1 onion diced
2 eggs beaten
1/3 cup flour

less than 1/4 cup breadcrumbs
1/8 teaspoon of turmeric
a of dash nutmeg
oil
less than a 1/4 tsp garlic powder
less than a 1/4 tsp onion powder
salt
pepper
oil for frying

In a bowl, mix the 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 (dredge) then in a beaten egg, and fry lightly on both sides till golden, and set aside.
In a pot, sweat a chopped onion then add the fennel quarters and let it color slightly on each side then add the peas cover with water, add salt and a dash of turmeric, bring to a boil then drop the meatballs inside and lower the heat, cover and simmer for 35 to 40 minutes. Then uncover the pot and simmer for another 15 minutes (till almost most of the water has cooked out) and enjoy!