Cut the stalks of the artichokes and cut the bottom part with a knife in order to have a flat surface so that they stay straight in the pot. Cut the upper part and hollow out the artichokes without damaging the surrounding leaves. Separate the outermost leaves that may be stiff.
Mix the tomato, onion, capia pepper, garlic cloves, dill and scallions.
Add the chopped lamb to this mixture.
Add fine bulgur, tomato puree, 2 tablespoons olive oil and spices, mix all the ingredients.
Fill the artichokes with this mixture you prepared. Place the mixture between the leaves without removing the leaves.
Put the stuffed artichokes in a large pot.
Add 800 ml of water and 1 tablespoon olive oil into the bowl that you prepared the mixture.
Pour the water into the pot.
Cook for about 1 – 1.5 hours until the lamb is cooked.