Ask your butcher if he or she can make you the ground meat and artichoke combination. If they can?t, mix the meat and artichokes into one patty at home, blending in the seasoning.
In a 1 large or two smaller pie baking dishes, place the meat evenly, making a sort of thick meat crust.
Place in a hot oven until the meat no longer sticks to a fork you poke into it. Be careful not to dry out the meat. Remove once cooked.
Meanwhile boil the potatoes with their skins on, and the cleaned beets.
Remove the potato skins after boiling.
Mash the whole into a thick puree using butter or cream to make the consistency you prefer, though the puree shouldn't be too liquid.
Mixing in pureed peas works well. Spoon the mix into the meat crusts and place back into the oven for 15 minutes, remove, and let stand a bit before serving.
Thicken a veal stock with flower and butter as gravy, flavoring it with a pinch of good cinnamon
Serve with a hearty red wine: a Cabernet Sauvignon or Amarone will work just fine.