Preheat oven to 400 degrees F.

Add the oil to a large saute pan and then add the onions. When they start to get translucent, add the meat, salt, pepper and cinnamon. Mix well.

When meat is just turning brown, add in the pine nuts and cook for a few more minutes.

Meanwhile cut the upper third of the artichoke leaves off with a chef's knife. Trim the end of the stalk and take off ragged leaves at bottom. Cut tips off the bottom leaves that are left and then cut in half.

Clear out some of the leaves in the middle so you have room to stuff them with the meat. Also clean out the fuzzy part from the heart of the artichoke. 

Lay slices of lemon in a microwave/oven safe baking dish. Place the artichokes on top. Pour ½ cup of water in the dish, cover and microwave for 8-10 minutes depending on the size of your artichokes. A leave should pull of easily when they are done.

When artichokes are done, baste with the lemon water in the bottom of the dish. Then stuff the middle with the meat mixture.  Bake for 10  minutes.

Serve with melted butter for eating the leaves with or just eat as is.