4 artichokes
1/2 onion
2 cloves garlic
6 mushrooms, chopped
1 lb. veal, ground
Pinch of oregano
2 pinches basil
Salt & pepper to taste
3 tbsp. butter
3 tbsp. flour
1 c. half and half
2 tbsp. grated Parmesan cheese

Boil artichokes for 45 minutes until tender. Remove center leaves and scrape thistle from inside. Saute onion, garlic in small amount of olive oil. Add mushrooms, ground veal and seasonings. Fill artichokes with this mixture. Make sauce of flour, butter, cream. Cook over low heat until thick. Add Parmesan cheese. Pour over stuffed artichokes.