Artichokes Stuffed with Veal
Serves 10

10 lg. globe artichokes
Juice of 1 lemon
¼ tsp. salt plus 2 T.
½ c. butter
1 c. chopped onion
1 lb. ground veal
1/8 tsp. pepper
1 T. chopped parsley
1 T. dried bread crumbs
2 eggs
1 ½ c. béchamel sauce (see below)
2 T. grated Parmesan cheese

Prepare artichokes by removing outer leaves and stems, then cut one inch off the tops and remove chokes; peel bottoms
if necessary. Place the artichokes in a large pan with water to cover, lemon juice and salt (2 tablespoons). Cook until
tender (about 20 minutes). Drain on paper towels.

Saute the onions in butter until transparent; add the meat, ¼ teaspoon salt, pepper, and parsley. Fry until lightly brown.
Remove from heat.

Beat 1 egg; add to meat mixture, then add the bread crumbs and mix well. Add the béchamel sauce, second beaten egg
and cheese. Blend well. Heap mixture into scooped-out artichokes. Place in a buttered pan and bake at 350 degrees for
40 minutes, or until rich golden brown on top.

Bechamel Sauce (2 cups):

4 T. butter
6 T. flour
½ tsp. salt
1/8 tsp white pepper
1/8 tsp freshly-ground nutmeg
2 c. milk
2 eggs

Melt the butter in a double boiler. Lower to a simmer and slowly add the flour to the butter, stirring constantly. Add the
salt, pepper, and nutmeg and blend thoroughly. Remove from h eat by lifting the top of double boiler off the boiling water
in lower pot.

Slowly stir in the milk until the 2 cups are used. Put the pot back on the double boiler and cook at simmering until the
sauce is thick, creamy and smooth. Beat the 2 eggs and slowly stir into the sauce. Continue stirring until well blended.