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1. Drop artichokes into boiling salted water, return to boil, and cook for 3 minutes. Drain thoroughly in a colander. Place in heatproof dish.
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2. Brown 6 tablespoons butter. Pour over artichokes and set aside.
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3. Saute meat and onions in 2 tablespoons butter until lightly browned. Add tomato sauce, wine, dill, salt, and pepper; simmer for 15 minutes.
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4. Preheat oven to 350°.
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5. Sprinkle the breadcrumbs over the bottom of a 9 by 13 by 1¾-inch roasting pan. Place half the artichokes over the breadcrumbs. Pour one third of the sauce over artichokes.
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6. Spread meat mixture over sauce. Pour in one third of the sauce, add the remaining artichokes, and cover with the final third of the sauce.
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7. Sprinkle with remaining grated cheese. Bake for 35 minutes, or until golden brown.
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SAUCE:
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1. Melt 1 butter stick in a saucepan. Add flour and stir to blend. Gradually add milk and then the eggs, stirring constantly.
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2. Cook over low heat until sauce is smooth and thickened.
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3. Add ½ cup grated cheese and cook a few minutes longer, stirring constantly. Stir in white pepper and salt.
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4. Cover tightly and place over hot water to keep warm.
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NOTE:
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Two 28-ounce cans of artichokes can be substituted for the frozen. Drain canned artichokes in a colander and rinse under cold water for 5 minutes to remove salty brine.
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