6 c. water
1 tbsp. lemon juice
1 sm. onion
1/4 lb. mushrooms
1/2 c. milk
1 tbsp. olive oil
1/2 c. whipping cream
2/3 c. freshly grated Gruyere cheese
2 tbsp. butter
2 tsp. salt
4 artichokes
1 garlic clove
1/2 lb. shrimp, cleaned & deveined
1 tbsp. flour
1/8 tsp. white pepper

Place water, salt and lemon juice in a large saucepan and bring to a boil. Trim artichoke stems and remove hard outer leaves. Place stem side down in the boiling water and boil gently uncovered for 30 minutes. Remove artichokes from water with a slotted spoon, drain and set aside to cool. Preheat oven to 400 degrees. Peel and finely chop onion and garlic clove. Clean and chop mushrooms. Rinse shrimp with cold water, drain and dice. Heat milk. Heat olive oil in a saucepan. Add onion and garlic; saute until golden, stirring constantly. Add flour and saute briefly. Slowly pour in warm milk. Simmer for 5 minutes, stirring constantly. Add whipping cream, white pepper, chopped mushrooms and shrimp.

Grease an ovenproof dish with olive oil. Push artichoke leaves apart and remove fuzzy center. Place filling in middle of artichoke and between outer leaves. Arrange artichokes in ovenproof dish. Sprinkle with grated cheese and dot with butter. Bake from 20-30 minutes until cheese is melted and artichokes are lightly browned. 350 calories per serving.