Use fresh artichokes or find frozen artichoke hearts at Middle Eastern markets. Plan ahead: this recipe calls for baharat spice blend, a boiled potato, and an hour of braising.
Make the artichoke filling: In a bowl, mix together the lamb, beef, onion, potato, egg, baharat, and salt. Stuff the artichoke hearts with 1 to 1-1/2 tablespoons filling, depending on the size of the heart. Make meatballs with any leftover filling.
Place the chickpea flour in a shallow bowl. Place the beaten eggs in another shallow bowl. In another large skillet over medium heat, pour in 1/2 inch canola oil. Dip each stuffed heart and any meatballs in the flour, gently dusting off any excess, then dip in the egg and immediately fry on both sides until golden, about 45 seconds per side. Place the fried artichokes, filling side up, in the skillet of braising sauce. When all the fried artichokes and any fried meatballs are in the skillet, simmer, covered, until the artichokes are very soft, about 60 minutes. Serve with any meatballs and the braising sauce.