Clean the artichokes. Slice their stems and remove the outer leaves. Put the artichokes in a saucepan full of salted water. Boil them in a medium-high heat and when they are ready remove them from the heat and drain.
Heat some oil in a saucepan, sauté the onions, add 2 tablespoons of butter and the minced meat. Stir well. Add some water and the tomato, crushed, and simmer until all the water is absorbed. When the mixture is ready remove from the heat and add half of the dill.
Cut the artichokes in pieces and spread them in a baking pan with the minced meat.
Heat 3 tablespoons of butter in a saucepan and add the flour. Add gradually the warm milk and keep stirring until the cream thickens. Remove from heat.
Beat the eggs and add them to the cream mixture. Add half of the cheese and the rest of the dill. Spread the cream on top of the artichokes and the minced meat.
Sprinkle with the rest of the cheese and the hardtack and pour over the remaining butter. Bake the moussaka in a preheated oven at 200C for 1 hour or until the cream begins to take a light brownish colour.
