Artichoke Lasagna is always a good idea!

Serves: 4 people

INGREDIENTS:

• 6 artichokes
• 250g lasagne sheets
• 150g grated Parmigiano Reggiano
• 1 shallot
• 200g scamorza
• 1 Buffalo mozzarella or Fiordilatte
• 1 glass white wine
• 4 spoons extra virgin olive oil
• Salt to taste
• Black pepper to taste

BECHAMEL INGREDIENTS:

• 1lt whole milk
• 80g Flour 00
• 100g butter
• Salt to taste
• Nutmeg to taste

METHOD:

Start with the artichokes, removing the outer leaves and the tip. Put them in a bowl with water and lemon so as not to make them black.

Chop the shallot and fry it in a saucepan with 4 tablespoons of extra virgin olive oil, add the artichokes and let them cook slowly. Add 1 glass of white wine halfway through and let evaporate. Season with salt and pepper, then finish cooking artichokes covering the pot for 5-10 mins, until they are tender.

While the artichokes are cooking, prepare the béchamel. Heat the milk and add salt and nutmeg. Slowly melt the butter in a saucepan and add the flour. Mix quickly with a whisk to avoid lumps. Add the hot milk, salt and continue to mix until it becomes dense.

Cut into pieces scamorza and mozzarella. Put 2 tablespoons of extra virgin olive oil and béchamel in a baking sheet. Lay the first layer of lasagne and cover it with artichokes, grated Parmigiano and the other cheeses. Cover with béchamel sause and Parmigiano and continue with the layers.

Bake for 45 mins at 180 degrees and your artichoke lasagna is ready.

Buon Appetito!

See the other recipe online