Artichoke Cannelloni With Lemon Bechamel Sauce
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- 1/2 teaspoon salt
- -- or canned artichoke hearts -- not marinated
- 1 1/2 tablespoons flour
- 1 cup skim milk -- or soymilk
- 2 tablespoons butter or margarine
- 8 ounces uncooked cannelloni
- 2 lemons
- Pasta
- Rub
- 1 1/2 cups lowfat mozzarella cheese -- diced
- 24 baby artichokes
- Cut
- Water
Possible health benefits
General information, not medical advice.
-
Flour
Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims
- Copper contributes to normal hair pigmentation.
- Copper contributes to normal iron transport in the body.
- Copper contributes to normal skin pigmentation.
- Copper contributes to the normal function of the immune system.
- Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims
- Selenium contributes to the normal function of the immune system.
- Selenium contributes to the normal thyroid function.
- Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.
-
Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 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're 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.
- >From: BLAdams96
Plating
Cookware for this recipe
-
Large pot
-
Mixing bowl
-
Whisk
-
Chef's knife
-
Cutting board
-
Vegetable peeler
-
Wooden spoon
-
Colander