ARTICHOKES À LA PARMESAN

2 lbs. of artichokes
3/4 pint of milk
1 tablespoonful of Allinson fine wheatmeal
1 egg
juice of 1/2 a lemon
2 oz. of grated Parmesan or any other cooking cheese

Proceed as in the recipe for "Celery à la Parmesan," add the cheese to the sauce, and serve the same with sauce as above.