In its classic version, lasagna includes meat sauce, but it also tastes great “dressed” in white (i.e. without the tomatoes). In our recipe for lasagna with artichokes, use a simple or extra- special béchamel sauce with (or without) different varieties of cheese. Experiment with seafood or fish, too! Here are some ideas for making the very best lasagna with artichokes.
Lasagna with artichokes: which artichokes are best?
To make lasagna with artichokes, choose the largest variety – Roman artichokes – with the characteristically round shape (and no thorns). Alternatively, choose the smaller variety of spiny artichokes. In either case, you’ll need to remove the hardest outer leaves and the core. Remove any thorns if you find them. You’ll also want to clean the stem and let the artichokes soak in water mixed with some lemon to keep them from darkening in color before immediate use. In recipes for lasagna, use artichokes cut into thin slices or make a sort of artichoke cream by blending them with a vegetable masher by hand or using an electric blender once cooked.
The Recipe: Lasagna with Artichokes
Ingredients:
9 oz lasagna noodles, 6 artichokes, 2 cups béchamel sauce, Oil, Garlic, Salt
Method:
Clean and cut artichokes into thin slices. In a pan, fry some oil with a clove of garlic. Then brown the artichokes. Add salt and continue cooking over low heat for twenty minutes, covering the pan and adding a little water if necessary. In the meantime, make the béchamel sauce (or use the store-bought version). Once all the ingredients are ready, it’s time to assemble the lasagna. Start with the béchamel sauce followed by a layer of artichokes and grated Parmigiano Reggiano. Continue layering until you run out of ingredients. Bake lasagna with artichokes at 350°F for about 30 minutes.
Other varieties of lasagna with artichokes
To make this lasagna with artichokes even more delicious, add a cup of diced mozzarella and 7 oz prosciutto cotto or diced bacon to the layer of béchamel sauce with artichokes. Another variant of lasagna with artichokes calls for sliced scamorza and taleggio cheese. Or use mushrooms, sausage and potatoes with the artichokes. Experimentation is key to find your favorite version of this recipe!
Lasagna with artichokes… and tomato sauce!
Can't give up lthe classic lasagna with tomato sauce? If you absolutely need a red sauce in your lasagna, add 800 g tomato sauce to the pan with artichokes (only after browning the artichokes). Add salt and pepper. Continue cooking and proceed with the lasagna assembly once the artichoke-tomato sauce is ready!