Chop the onion and fry it until crisp and brown. Let it cool down.
Half cook the rice and let it cool also.
Dice the artichokes and put them in a bowl. Add browned onions, rice and ground chicken. Season with salt and pepper. Mix everything well.
Cover the button of a thick buttomed pan with a few torn wine leaves and some choped artichokes. Spread a wine leaf on a cutting board, put a teaspoon of the filling in the middle and bring the edges to the center, creating a tight envelope. Put it in the pan. Continue making the envelopes, until you run out of the filling. While putting the envelopes in the pan, make sure you put them tight to each other, so they won't fall appart. Cover everything with some leftover wine leaves. Add 1.5 cup of water, olive oil and lemon juice. Season again with some black papper and put a small plate on top. Cover and cook for about half an hour on low heat. Serve hot with thin tahini sauce.