Stuffed artichokes

If you have fresh artichokes, clean them. Place them in a pot with as much water as is needed to cover them. Add the lemon juice and the salt and boil for about 20' or until they are tender. Strain, drain them and place them in a buttered baking tray. 

Sauté the onion with the ground meat in the butter for about 5'. Add the wine, the tomato, the parsley and season with salt and pepper. 

Let the stuffing cook over low heat for about 20'. Then, remove from heat, let it cool a little, add the egg and the breadcrumbs and mix well. 

Prepare the béchamel sauce. 

Fill the artichokes with the stuffing, top with béchamel sauce and sprinkle with the grated cheese. 

Bake the artichokes in a preheated oven at 180°C for about 30' or until they are golden brown.