Name: Cotolette di Carciofi (Artichoke Cutlets)
Ingredients: 20 grams (about ⅔ of an ounce) of grated Parmesan cheese; 30 grams (about 1 ounce) of butter; 2 deciliters (about ⅘ of a cup) of milk; 30 grams (about 1 ounce) of flour

Certain ladies complained they could not find this recipe in my book. Now they are satisfied.

Take two large artichokes, remove the tough leaves and scrape the stems. Then boil, but not for very long, and while they are steaming hot, cut each of them into five slices, keeping some of the stem. Season with salt and pepper.

Prepare a béchamel as follows: