Fill a large bowl with cold water and add half the lemon juice. Set aside.Trim both ends of the cardoon stalks and all leaves.Using a paring knife, shave the edges off each stalk, and peel off the wide protruding ribs (as you would a celery stalk).Cut each stalk crosswise in 5 or 6 cm (2" and 2,5") pieces and immediately place in the lemon water bath.Fill a large heavy-bottomed pot with water and bring to a boil.Add the rest of lemon juice and salt. Drain the cardoon pieces and add them to the boiling water.Boil for 20 to 30 minutes until just tender, but still a bit firm.Scoop them out with a slotted spoon. Drain, cover and reserve.
First, start by mince the cloves of garlic and chop the onion.Place a Tajine or a casserole on medium heat.Add the oil and meat in the tajine, let brown a few minutes.Add the finely cut onion.Stir until onion is sweated and add minced garlic.Add all the spices, then mix well, cover and brown more for a few minutes, about 10 minutes, stirring occasionally.Add 100 ml of the water.Cover the tajine and cook for about 15 minutes.
Add the pieces of cardoon, salt and pepper slightly.Cover and cook for about 15 minutes.Monitor the level of the sauce and add a little water if necessary, but not too much.Add the kalamata olives with chopped fresh parsley.Cover and cook again 10 minutes.Adjust the seasoning and remove from heat.
Serve on a plate with fresh parsley and lemon slices.