Servings: 2 people
Difficulty level: 2
Main Dish Prep time: 00:45 Cook time: 00:20 Rest time: 5 minutes
Prepare the artichoke hearts: CUT the stem from the artichokes.
SLICE the artichokes and place them in a bowl containing cold water and half the lemon juice.
Heat the butter in a skillet over moderate heat. Add the artichokes and cover with water. Season with salt. Cook for 30-40 minutes until most of the water evaporates and the artichokes are tender.
Prepare the Béchamel: MELT the butter over moderate heat in a saucepan. Stir in the flour. When it leaves the sides of the pan, gradually add the milk, while whisking constantly until a smooth, thick sauce is formed. Season with salt and pepper. Combine the cheeses in a bowl.
Preheat the oven to 400¡ F/ 200¡ C. Pour the cream into a baking dish. Line the bottom with pasta sheets. Spread some of the Béchamel over the pasta. Arrange some of the artichokes over the sauce. Sprinkle with some cheese. Continue to layer in this way using up all the artichokes and the pasta but reserving 1/4 of the Béchamel and the cheese.
Combine the remaining Béchamel and cheese and spread it over the top. Bake for 20 minutes. Allow the lasagne to sit for 5 minutes before serving.
Artichokes were first cultivated in Sicily and by 400 A.D. they were already cultivated in northern Italy.
Lemon juice 1/3 cup
Butter 50 g
Fresh lasagne sheets 6 leaves or 1 package of dried
Light cream 1/2 cup (Béchamel)
Butter 50 g
Flour 50 g
Milk 1 L
Salt and freshly ground pepper to taste
Grated Parmesan cheese 200 g
Shredded mozzarella cheese 200 g