Rice Stuffed Artichokes

1. Trim bottom of artichokes to stand upright.
2. Trim thorns from tip of leaves.
3. Remove and discard top third of artichokes.
4. Tie a lemon slice onto the top and bottom of each.
5. Place into a saucepot with water to cover, over a high flame.
6. Add peppercorns, lemon juice, salt, and any remaining lemon slices.
7. Bring to a boil, reduce heat, and simmer for 30-60 minutes, until tender.
8. Remove from water, remove lemon slices, invert, and drain.
9. Allowing to cool completely.
10. Heat stock to a boil, in a saucepot, over a high flame.
11. Add rice mix, cover, reduce heat, and simmer for 23-25 minutes.
12. Remove from heat and allow to stand for 5 minutes.
13. Remove center leaves from cooled artichokes.
14. Remove choke with a spoon.
15. Fill with heated rice mixture.
16. Sprinkle with cashews.
17. Serve hot, with mayonnaise to the side.