1/2 onion, diced
1/4 c. celery, diced
2 cloves garlic, minced
1/2 c. bread crumbs, seasoned
1 oz. dry white wine
1/3 c. shredded Cheddar cheese
Stems of 3 artichokes, diced fine and cooked
1/4 c. butter
1/2 c. chopped mushrooms

In butter, saute onions, celery, garlic, crumbs, and stems. Remove from heat; add cheese and wine. Mix and stuff 3 artichokes.

To prepare artichokes: Remove coarse lower leaves. Trim top of choke 1 inch. Trim dark part of stem. Boil 30 minutes in salted water. Remove and cut off stems so that chokes will sit. Chop stems and add to stuffing. Remove center and dig out fuzz with spoon. After stuffing, sprinkle with Parmesan cheese and bake at 350 degrees until hot.