Artichoke Cannelloni With Lemon Bechamel Sauce(Makes 6 Servings)

• 2 (14 oz.) cans artichoke hearts (12 to 16 hearts, not marinated)
• 1 (8 oz.) pkg. cannelloni pasta
• 3 Tbsp. olive oil
• 3 cloves garlic, minced
• 1/2 c. chopped onion
• 1/2 tsp. salt
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1 Tbsp. Mirin or dry sherry
• 15 oz. light Ricotta cheese
• 1 egg, lightly beaten
• 2 Tbsp. grated Romano cheese
• 2 oz. low-fat Mozzarella cheese, diced
• 1 whole lemon
• juice of 1/2 lemon
• 1 c. skim milk or soymilk
• 2 Tbsp. butter or margarine
• 1 1/2 Tbsp. flour
• 1/2 c. prepared marinara sauce (optional)

1. Drain artichoke hearts thoroughly; dice and set aside.
2. Cook pasta in a large pot of boiling salted water until al dente.

hearts, cannelloni pasta, olive oil, garlic, onion, salt, oregano, basil, sherry, light ricotta cheese, egg, romano cheese, lowfat mozzarella cheese, lemon, lemon, milk, butter, flour, marinara sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843596 (may not work)