Cheesy Artichoke Stuffed Shells with Lemon Béchamel

Having company soon? Here’s the recipe. Trust me – this was so good.

Here’s what you need:

3 large cans quartered artichoke hearts, packed in water, not oil

2 lemons, remove the rind carefully with a sharp knife, then juice them

1 box large shell pasta, cooked *almost* al dente, set aside

1 C almond cheese (see recipe below)

½ C dairy mozzarella

Salt and pepper

3 C non-dairy milk

4 T butter

4 T flour

Here’s what you do:

Mince the artichoke hearts and mix them with the two cheeses.

(Amazing Almond Cheese = 1 C raw, unpeeled almonds, ¾ C water, 3 T lemon juice, 2 T olive oil, 1 clove garlic, salt, high speed blender. IT IS THE BEST!)

Simmer a large slice or two of the lemon rind in the milk and remove after a few minutes.

Melt the butter in a sauce pan and then sprinkle the flour over the butter. Whisk thoroughly and cook the flour well. Add the warm milk a bit at a time, whisking all the while. Add the lemon juice when the mixture is nice and creamy and thick. Salt and pepper to taste.

Stuff the cooked shells with the artichoke and cheese mixture. Place in greased casserole. Smother with lemon béchamel. Bake, covered, 400 degrees until bubbly. Garnish with parsley.

Serve with something non-acidic to counter the fabulous lemon flavor.....a green salad with a creamy dressing, garlic toast, broccoli, green beans, asparagus. There's plenty of bechamel to drizzle all over the plate.