Artichoke Cannelloni With Lemon Bechemel Sauce Recipe


  • 24 x Baby artichokes or possibly canned artichoke hearts-not marinated
  • 2 x Lemons
  • 8 ounce Uncooked cannelloni
  • 1 1/2 c. Low-fat mozzarella cheese, diced
  • 1/2 tsp Salt
  • 1 c. Skim lowfat milk or possibly soymilk
  • 2 Tbsp. Butter or possibly margarine
  • 1 1/2 Tbsp. Flour


If You're Using Fresh Artichokes, Fill A Large Bowl With Cool Water And Squeeze The Juice Of 1/2 Lemon Into It. Reserve Both Lemon Halves. Peel Away Any Hard Green Leaves From Each…

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