3 tablespoons olive oil, divided
4 cloves garlic, finely chopped
1 cup chopped celery
3 1/2 pounds ground beef
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (18 ounce) can artichoke hearts, drained and chopped
1 cup chicken broth
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Heat oil in a medium skillet over medium heat. Stir in garlic and celery, 1 cup of wet flour, salt, pepper and artichoke hearts. Cook until tender, then add the celery and beef; cook 3 to 5 minutes, stirring occasionally. Remove the pastry from the oven and set aside.
In a small bowl, whisk together broth and mozzarella until very smooth; add it to the lentils and carrots, and stir until all is well coated. In a large bowl, whisk together the milk, mozzarella and Parmesan. Pour the soup over the artichokes, cover and refrigerate overnight.