Soak the dried porcini mushrooms in boiling water. Leave them for at least half an hour.
In a large cooking pot, sweat the chopped onion over medium heat until translucent.
Transfer half of the cooked onions to a bowl with the thawed vegan minced meat.
Add the chopped celery to the pot and continue to steam with the onion. After 5 minutes add the potatoes, peas, and mix.
Add the porcini mushroom stock to the pot. Squeeze the porcini mushrooms left, chop them, and add to them meat mixture.
Add spices, chopped celery and parsley leaves, to the vegan meat bowl. Mix everything well.
Fill each artichoke heart with the minced meat filling. Place each stuffed artichoke into the pot with the peas and potatoes.
Pour the vegan chicken/vegetable stock into the pot so that the liquid reaches 3/4 of the height of the artichokes. Cover with a lid.
Cook over medium-low heat for about an hour until most of the liquid has reduced and the artichokes have softened. Check with a fork.
Serve with rice/noodles /quinoa or a salad!