8 cups spinach (chopped)
\n2 large artichoke hearts (finely diced)
\n1 tsp garlic (minced)
\n3 tbsp lemon juice
\n1\/4 cup water
\n3 tbsp olive oil
\n2 tbsp butter
\n2 tbsp flour
\n2 cups milk
\n1\/2 cup ricotta
\n1\/4 cup parmesan (grated)
\n1\/4 cup Mozzarella (grated)
\n1\/8 tsp nutmeg powder
\n1 tsp salt
\n1\/2 tsp ground black pepper<\/p>\n
Heat a pot on medium high, add 1 tbsp olive oil.
\nAdd 1\/2 tsp garlic & spinach, cook for 5 mins, transfer to a colander & squeeze out most of the liquid.
\nIn the same pot, add remaining oil, garlic & artichoke, cook for 2 mins.
\nAdd lemon juice, water & 1\/2 tsp salt, cook for 10 mins till liquid has been absorbed & artichoke is tender, remove.
\nInto the same pot, melt butter & add flour, cook for 3 mins.
\nAdd milk, remaining salt, black pepper & nutmeg, whisk for 7 mins till it thickens, set aside.
\nWhen bechamel has completely cooled down, add spinach, artichoke, cheeses & mix well to combine.<\/p>\n
2 tbsp olive oil
\n1 cup onion (diced)
\n4 cloves garlic (minced)
\n1 bay leaf
\n1 tsp dried thyme
\n1\/2 tsp chilli flakes
\n2 tbsp tomato paste
\n2 cups tomato (diced)
\n4 cups vegetable stock
\n1 tsp salt
\n1\/2 tsp sugar
\n1\/2 tsp ground black pepper<\/p>\n
Heat oil in a pot over medium high, add garlic, onion, bay leaf, thyme & chilli, cook for 5 mins.
\nAdd both types of tomatoes & cook for 10 mins.
\nAdd stock, sugar, salt & pepper, cook for 15 mins.
\nRemove bay leaf & blend until smooth.<\/p>\n
20-24 cannelloni tubes
\n1\/4 cup parmesan (grated)
\n1\/4 cup Mozzarella (grated)<\/p>\n
Preheat oven to 180 deg C.
\nTransfer filling into piping bag.
\nAdd 1\/2 cup of sauce on base of pan, pipe filling into tubes & arrange into pan.
\nPour remaining sauce & sprinkle cheese.
\nCover with foil, bake for 30 mins, remove foil & bake for 10 mins.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients For Filling 8 cups spinach (chopped) 2 large artichoke hearts (finely diced) 1 tsp garlic (minced) 3 tbsp lemon juice 1\/4 cup water 3 tbsp olive oil 2 tbsp butter 2 tbsp flour 2 cups milk 1\/2 cup ricotta 1\/4 cup parmesan (grated) 1\/4 cup Mozzarella (grated) 1\/8 tsp nutmeg powder 1 tsp salt…<\/span><\/p>\n","protected":false},"author":2,"featured_media":22722,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[136,7,52,111],"tags":[],"class_list":["post-22721","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artichoke","category-main-dishes","category-pasta","category-spinach"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/22721","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=22721"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/22721\/revisions"}],"predecessor-version":[{"id":22741,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/22721\/revisions\/22741"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/22722"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=22721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=22721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=22721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}