Put the rice in the medium size sauce pan and add beef broth and water. Over high heat (9 out of 10) bring it to boil and keep the boil for about a minute.
Turn the heat down to low (2 out of 10), let it simmer for 10 minutes. Stir occasionally.
Turn the heat off, put the lid on the sauce pan and set aside for 35-40 minutes.
Cut Dopplebock beef in small cubes and transfer to a medium size mixing bowl.
Add cooked rice, marjoram, ground black pepper, oregano, Parmesan cheese to the mixing bowl and mix gently until incorporated.
Add to pomegranate seeds, crushed garlic, shallots, lemon juice and artichoke hearts to mixing bowl; stir it all together.
Oil a 9″-10″ diameter stainless steel frying pan with metal handle (oven resistant).
Preheat oven to 220ºC (425ºF).
Separate egg yolk in a medium size mixing bowl. Add about 1/4 of rice/beef mixture to the bowl and mix thoroughly with the egg yolk. Transfer this whole mixture to the frying pan and spread evenly.
Add another 1/4 rice/beef (without egg yolk) and spread evenly on top of layer layer in the fraying pan.
Put the frying pan on the stove and over medium high heat (9 out of 10) cook for 4-5 minutes.
Cover the pan with aluminum foil and put it in the oven for 15 minutes.
After taking the pan out of the oven and removing aluminum foil, cook on the stove over medium high heat (9 out of 10) for another 2-3 minutes. You want the rice at the bottom start caramelizing but not burning. This is a critical part of creating desired smoky flavors and with experience you will learn how to gauge when it is done by smell and gently checking the bottom layer from the side of the pan.
Serve hot, sprinkled with freshly cut green onions and a drizzle of lemon juice.