Italian cuisine · Dough, Pasta & Rice

Lasagne ai Carciofi

Lasagna with artichokes braised in white wine, plenty of béchamel and a golden brown Parmesan crust.

Ingredients · for 6 servings

• 12 lasagna sheets
• 8 artichoke hearts (fresh or frozen)
• 1 lemon
• 80 g butter
• 80 g flour
• 1 l whole milk
• 120 g Parmesan
• 150 ml white wine
• 2 garlic cloves
• 1/2 bunch flat-leaf parsley
• 4 tbsp olive oil
• 1/2 tsp nutmeg

Instructions

1. Cut the artichoke hearts into thin wedges and place immediately in cold water with the lemon juice, so they don't discolor.
2. Warm the olive oil with the finely chopped garlic, add the drained artichokes, deglaze with white wine, salt and braise covered for 15 min until tender; stir in the chopped parsley.
3. For the béchamel, melt the butter, sweat the flour for 2 min until pale, gradually whisk in the milk and simmer for 6 min until creamy, then season with salt, pepper and nutmeg.
4. Thinly coat a roughly 30 × 20 cm baking dish with béchamel and layer alternately lasagna sheets, artichokes, béchamel and grated Parmesan.
5. Finish with a layer of béchamel, generously sprinkle with the remaining Parmesan and smooth the top.
6. Bake at 180°C top/bottom heat for 40–45 min, until the crust is golden brown and the edges are bubbling, then let rest for 15 min and cut into pieces.