Artichoke Cannelloni With Lemon Bechemel Sauce
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Artichoke Cannelloni With Lemon Bechemel Sauce
  Artichoke    Cannelloni    Lemon    Sauces  
Last updated 6/12/2012 1:05:04 AM. Recipe ID 29863. Report a problem with this recipe.
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      Title: Artichoke cannelloni with lemon bechemel sauce
 Categories: None
      Yield: 6 Servings
     24    Baby artichokes or canned
           -artichoke hearts--not
      2    Lemons
      8 oz Uncooked cannelloni
  1 1/2 c  Low-fat mozzarella cheese;
    1/2 ts Salt
      1 c  Skim milk or soymilk
      2 tb Butter or margarine
  1 1/2 tb Flour
  If you're using fresh artichokes, fill a large bowl with cold water
  and squeeze the juice of 1/2 lemon into it. Reserve both lemon
  halves. Peel away any hard green leaves from each artichoke and slice
  off the top of each stem. Cut away the yellow leaves as close to the
  base as possible, then skin the base and the stem, removing the
  tough, green outside layer. Remove the fuzzy "choke" (center part)
  with the tip of a knife and discard it. Cut each artichoke in half
  and rub the squeezed lemon half over all surfaces, then drop the
  artichokes into the bowl of water. When all the artichokes are
  trimmed, drain and rinse them; then place them in a pan with enough
  water to cover. Simmer, covered, over medium heat until tender, about
  12 minutes. Drain and set aside. If you're using canned artichoke
  hearts, drain and set aside. Cook the pasta in a large pot of boiling
  salted water until al dente. Meanwhile, dice the artichokes and
  combine with the diced mozzarella. Add salt.
  Peel the rind from the uncut lemon, being careful to keep it in one
  or two large pieces; set aside. Juice this lemon and the remaining
  1/2 lemon; set aside the juice. When the artichoke mixture and pasta
  are ready, pour the milk into a small pot and add the lemon rind.
  Heat until the milk begins to bubble; then remove the lemon rind and
  remove the pot from the heat. In a separate pan, melt the butter or
  margarine over low heat and whisk in the flour, 1 teaspoon at a time,
  stirring constantly. When all the flour has been added, continue to
  cook and stir constantly for 2 minutes. Remove from the heat and
  slowly add hot milk, stirring constantly. Add the reserved lemon
  juice. Over low heat, cook and stir until the sauce thickens
  slightly, about 2 minutes. Preheat the oven to 400F. Spread a little
  sauce on the bottom of a 9 x 13" baking pan. If you're using fresh
  pasta, roll each rectangle around a portion of the artichoke mixture
  and place the cannelloni in the baking pan; if you'r using uncooked
  cannelloni, prepare the pasta according to the package directions;
  drain and let cool. Stuff each piece with the artichoke mixture and
  place in the pan. Spread the remaining sauce over the top. Cover the
  pan with foil and bake 15 minutes.

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Recipe ID 29863 (Apr 03, 2005)

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