Saute the meat in oil, add some water and simmer. Peel the artichokes and place in a bowl with water, salt, lemon and some flour so as not to darken. While the meat is still underdone, finely chop the artichokes, the spring onions, the dill or the fennel and add them in the pot. Cover the food in the pot with some water. Do not open the pot but toss occasionally, otherwise the artichokes will become discoloured. When the food is done, prepare the egg-lemon (avgolemono) sauce, pour over the food, cool and serve.