In a large pot, heat a drizzle of oil over medium heat. Add the onion and sauté until soft and golden. Stir in the tomatoes and garlic.
Season with turmeric, salt, pepper, and chicken soup mix. Add 1 cup water, bring to a simmer, and let it cook for a few minutes until it starts to thicken into a sauce.
In a mixing bowl, combine the ground beef, egg, salt, pepper, turmeric, and cumin. Mix until evenly combined (don’t overmix).
Rinse and dry the artichokes. Shape the meat mixture into meatballs sized to fit into the center of each artichoke and press them in. Use any remaining meat mixture to form additional meatballs.
Gently place the stuffed artichokes and the extra meatballs into the simmering sauce. Cover and simmer for 20 minutes.
Uncover, add the frozen peas, then cover again and continue cooking for 30–40 minutes, until the meat is cooked through and the artichokes are tender.