In a pot of boiling water, place the artichoke hearts and add some of the lemon juice. Boil over high heat for 5-10 minutes or until the core of the artichoke hearts is well cooked. Strain the artichokes and place in a baking pan

In a pressure cooker, fry onions with ½ tbsp of vegetable oil until golden then add the meat cubes and fry for an additional 2 minutes. Add salt and pepper, cinnamon sticks, around 1 litre of water, and close pressure cooker cover securely.

Cook for 30 minutes at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening cooker cover (achieved when all steam escapes).

Strain the meat broth into a small pot, throw away the cinnamon sticks and reserve cooked meat aside. Add cornstarch and remaining lemon juice to meat broth and stir over medium heat until broth thickens. Remove from heat.

In a small skillet, fry minced garlic and fresh coriander with ½ tbsp of cooking oil. Add garlic mixture to the meat broth and mix.

Fill each artichoke heart with 1 tbsp meat cubes and then pour the thickened meat broth over the baking pan. Place in oven on high heat for ten minutes. Do not allow meat broth to evaporate completely

To serve: place stuffed artichokes on a serving dish, garnish with the fried pine nuts and serve with white rice on the side.