Artichoke Cannelloni With Lemon Bechamel Sauce(Makes 6 Servings) - cooking recipe

Ingredients

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)

Preparation

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