Artichoke and Spinach Canneloni

3 tbsp FFC olive oil
2 FFC artichokes quartered (approx 375g)
1 onion thinly sliced
2 cloves garlic finely sliced
1 tsp rosemary
100ml dry white Vermouth
250g spinach washed and drained
425ml double cream
75g Parmesan grated
½ tsp fresh grated nutmeg

Method
Butter a rectangular tray. Cook 250g lasagne sheets 10 seconds if fresh and 5 mins if dry. Spread sheets on a tea towel to dry.

Heat oil and saute onion and artichoke for 5 mins. Add salt and pepper. Add garlic and cook 2 mins. Add Vermouth and 100ml water and reduce. Add 300ml cream, bring to boil and simmer. Remove from heat and add ½ the parmesan. Add the nutmeg and adjust seasoning to taste.
Spread this filling on to lasagne sheet and roll sheet up. Place sheet seam side down and repeat with other sheets until all sheets used up. Top with remaining cream and parmesan.