Artichoke cannelloni are a tasty and delightful dish, perfect for those who love the intense flavors of artichokes. The veal filling combines with the delicacy of the artichokes, enriched by a creamy and flavorful béchamel sauce. The cannelloni are then gratinated in the oven with Parmigiano cheese to create an irresistible golden crust. A dish that wins you over at first bite and will leave your diners satisfied.
Finely chop the onion, garlic and parsley and soften them in the butter and two tablespoons of oil
Add the cleaned artichokes cut into thin wedges and the minced meat, sprinkle with the wine and let it evaporate
Sprinkle with flour and mix
Add a pinch of nutmeg and salt and pour in the broth
Cook until you obtain a dry mixture
Pass everything through a meat grinder
Incorporate the egg, the Parmigiano and the béchamel into the mixture
Boil the cannelloni and fill them with the artichoke mixture
Arrange them in a buttered baking dish and bake in the oven at 200 degrees Celsius for 20–25 minutes
Serve
Frying pan
Saucepan
Pot
Grater
Cutting board
Store leftovers in the refrigerator for up to 2 days.
Typical dish of Tuscan culinary tradition
Italia, Toscana
| Energy (kcal) | 140.59 |
| Carbohydrates (g) | 12.86 |
| of which Sugars (g) | 1.99 |
| Fat (g) | 5.92 |
| of which Saturates (g) | 1.76 |
| Protein (g) | 7.93 |
| Fiber (g) | 1.67 |
| Sale (g) | 0.09 |
