Cut the tails of the artichokes and cut the base so that the artichokes are stable. Rub the cut base with the lemon. Cut the top of the leaves.
Divide the artichokes in a saucepan of salted boiling water. Cook for 35 minutes.
Peel and finely chop garlic and onions. Cut the olives into pieces.
In a skillet, sauté the onions with the garlic, pine nuts and a little olive oil. Mix and fry until light color.
Add ground meat and herbes de Provence. Mix well and cook for 5-10 minutes to cook meat.
Pour the stuffing into a salad bowl, add the parved liquid cream, the olives, the egg, salt, pepper and mix.
When the artichokes are cooked, remove the leaves from the middle to remove all the hay. Be careful not to burn yourself. Preheat oven to 200 ° C (thermostat 6-7).
Stuff the artichokes and place them on a plate covered with baking paper.
Bake 15 minutes.