Sizzle the meat with oil and add the onions and the dill, salt, pepper and 2 cups of water. Allow them to boil for one and a half hour. In half of that time add the artichokes. Once the meat has been cooked, make the egg and lemon juice. Mix the lemons with the egg and add a little juice. Remove the meat from the oven to prevent sauce from clotting and then add the lemon and egg juice.