Mix the ground beef with the seasonings. Add all the ingredients for the herb mixture to the bowl of a food processor. Process until finely ground. Add to the bowl with the ground beef and mix to combine.

Use a knife to flatten the bottoms of the artichoke hearts, cutting the bottoms to flatten the hearts out so they can stand in the pan. Make 20 balls from the meat mixture and add to the center of each artichoke, shaping them to form small mounds.

Add some flour to a bowl and gently roll the stuffed artichoke hearts in the flour to lightly coat them, shaking off the excess. Heat 2-3 inches of neutral oil in a wide saucepan over medium heat, then fry the artichokes in the hot oil for 1-2 minutes on each side, until golden brown. Set aside on a paper-towel lined plate and wipe the saucepan clean.

Make the lemon sauce: Heat the saucepan over medium heat and pour in the olive oil. Add ½ teaspoon of the turmeric and the black pepper to the pan. Stir for 30 seconds to combine, until fragrant.

Add the onions, celery root cubes, and leaves and saute it all together for 7-10 minutes, stirring often. Combine the remaining teaspoon of turmeric with the salt, lemon juice and water. Whisk to combine.

Place the beef-filled artichokes in the pan, facing up, then pour the lemon sauce evenly over the top and move the pot slightly from side to side to ensure the sauce is evenly distributed.

Cover with a lid and cook for 55-60 minutes on low heat. Remove the lid and transfer to an oven; broil on 450°F or on high heat for 7-10 minutes until the tops of beef stuffed artichokes have browned nicely. Garnish with chopped parsley and celery leaves and serve with rice or Crispy Iraqi Rice with Onions.