In a large skillet or sauté pan, warm 2 tablespoons of the olive oil over medium heat.

Add the diced onion and cook until it begins to soften, about 3–4 minutes.

Stir in the minced garlic and cook for 1 minute more, being careful not to burn the garlic.

Add the ground turkey to the pan. Break it up with a spoon or spatula as it cooks.

Season with sumac, dried dill, red pepper flakes, a pinch of salt, and some black pepper.

Continue cooking until the turkey is fully browned, about 5–6 minutes.

Reduce the heat slightly if needed.

Stir in the drained marinated artichoke hearts.

Add the fresh spinach, tossing gently until it wilts (1–2 minutes).

Taste and adjust seasoning (salt, pepper, sumac, etc.).

Transfer this turkey-artichoke-spinach mixture to a bowl and set aside.

In the same skillet (no need to rinse), add another 2 tablespoons of olive oil over medium heat.

Stir in the cauliflower rice, cooking until tender, about 4–5 minutes. Season with salt and pepper.

Divide the cooked cauliflower rice onto four plates or bowls.

While the cauliflower rice cooks, warm a small dry skillet over medium-low heat.

Add the pine nuts, stirring frequently until they begin to turn golden, 2–3 minutes. Be careful—they can burn quickly.

Remove from heat and set aside.

Return the turkey mixture to the original skillet if it needs a quick reheat, or simply spoon it atop each bed of cauliflower rice.

Drizzle on the remaining 3 tablespoons of olive oil overall (for moisture and flavor).

Sprinkle with the toasted pine nuts if using.

Finish with a squeeze of fresh lemon juice for extra brightness, if desired.