2 lg. artichokes
1 med. onion, diced
1 clove garlic, pressed
1 c. diced celery (about 2 stalks)
1/4 c. melted butter
2 c. sliced fresh mushrooms (about 1/2 lb.)
2 tsp. flour
1/2 c. dry white wine
1 c. shredded Cheddar cheese
1 c. cooked California long grain brown rice
Salt to taste

Cut off pointed end of artichoke leaves and cook until tender. Let them cool enough to handle. Spread center leaves apart. Remove fuzzy center with a spoon. Set them aside. Put them in cereal bowls and cover with foil. Saute onion, garlic and celery in 2 tablespoons of butter until onion is soft. Stir in mushrooms and saute lightly. Stir in flour until blended.

Add wine and simmer about 3 minutes. Remove from heat. Stir in cheese, rice and salt. Spoon into center of artichokes. Drizzle remaining 2 tablespoons of melted butter on each. Serve with melted butter and/or mayonnaise. Makes 2 servings.