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Angela's Italian and Sicilian Recipes
Artichoke Cannelloni
Artichoke Cannelloni
(Cannelloni al Carciofo)

For the Cannelloni:
3 and 1/2 cups all-purpose flour, preferably Italian type 00
4 eggs

For the Filling:
4 tablespoons butter, plus extra for greasing
Juice of 1/2 of lemon, strained
6 globe artichokes
1 small onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley
2 tablespoons all-purpose flour
Pinch of freshly grated nutmeg
Scant 1 cup beef stock
1 egg, lightly beaten
1 cup Parmigiano cheese
Salt and pepper

For the Bechamel Sauce:
3 tablespoons butter
1/3 cup all-purpose flour
2 and 1/4 cups lukewarm milk

Prepare the Cannelloni:
Sift the flour into a mound on a counter and make a well in the center.

Break the eggs into the well and add a pinch of salt.

Knead thoroughly, then roll out on a lightly floured counter into a thin sheet.

Cut into 4-inch squares.

Cook the pasta squares, a few at a time in plenty of salted boiling water for a few minutes.

Remove with a slotted spoon, refresh under cold running water, and spread out on a clean dish towel to dry.

Prepare the Bechamel Sauce:
Melt the butter in a pan.

Stir in the flour and cook over medium heat, stirring constantly, for 2-3 minutes until golden brown.

Gradually stir in the milk, a little at a time.

Bring to a boil, stirring constantly, lower the heat, and simmer gently, stirring constantly, for 20 minutes until thickened and smooth.

Prepare the Filling:
Preheat the oven to 400F and grease an ovenproof dish with butter.

Half-fill a large bowl with water and stir in the lemon juice.

Break off the artichoke stalks and remove and discard the coarse outer leaves.

Thinly slice, discarding the chokes, then add the acidulated water to avoid discoloration.

Melt the butter in a pan.

Add the onion, garlic, and parsley and cook over low heat, stirring occasionally, for 5 minutes.

Drain the artichokes, add to the pan, and cook over medium-low heat, stirring occasionally.

Sprinkle in the flour and nutmeg and stir well to mix.

Gradually pour in the stock, stirring until smooth and thoroughly combined, and bring to a boil, stirring constantly.

Remove the pan from the heat, let cool slightly, then transfer the mixture to a food processor, and process until smooth.

Alternatively, push the mixture through a meat grinder.

Transfer the mixture to a bowl, if necessary.

Stir in the egg, and a little Parmigiano cheese, and bechamel sauce.

Spread a little artichoke mixture on each cannelloni square and roll up.

Put them into the prepared dish in a single layer, pour the remaining bechamel sauce over and sprinkle with the remaining Parmigiano cheese.

Bake for 20-25 minutes, remove from the oven and let stand for 5 minutes, then serve. Makes 12 cannelloni.
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