4 artichokes
1/4 c. chopped pared carrot
1/4 c. chopped celery
1 1/2 tsp. salt, divided
2 tsp. fresh lemon juice
1/4 c. butter
1/4 c. chopped fresh onion
1/4 lb. fresh mushrooms, chopped
1/8 tsp. pepper
1/4 tsp. dried dill weed

Cut off stems of artichokes. With scissors, cut off tips of leaves. Pull off tough outside leaves around base of each artichoke and discard. With scissors, carefully open center leaves, turn artichoke over on a board and press down firmly at the base to spread leaves open. Turn artichoke right side up and pull out yellow leaves from center. With a spoon scrape out fuzzy and prickly portion from the heart. In large skillet, melt butter. Add carrots, onion and celery, cook until tender. Add mushrooms, 1 tsp. salt, pepper, lemon juice and dill. Cook until mushrooms are tender, about 10 minutes. Sprinkle remaining 1/2 tsp. salt over cavities of artichokes. Place 1/3 cup mixture in the center of each artichoke. Place in baking pan; add water to cover bottom of pan. Cover and bake in 375 degree oven 46 minutes. Makes 4 servings.