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Artichoke Lasagne (Lasagne Con I Carciofi)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a traditional tuscan recipe, my Mum always made it. Very good when artichokes are in season

This is a traditional tuscan recipe, my Mum always made it. Very good when artichokes are in season

Ingredients

Serves: Serve 6-8

Metric Cups

For the Sauce

  • 8 globe artichokes (or 10 baby spring artichokes)
  • 2 lemons
  • 60 grams butter
  • salt
  • pepper

For the Bachamel Sauce

  • 60 grams butter
  • 3 tablespoons flour
  • 1 litre milk
  • 200 grams parmesan cheese (grated)
  • 1 ball mozzarella (finely chopped)
  • 400 grams fresh lasagna (green ones)

For the Sauce

  • 8 globe artichokes (or 10 baby spring artichokes)
  • 2 lemons
  • 2⅛ ounces butter
  • salt
  • pepper

For the Bachamel Sauce

  • 2⅛ ounces butter
  • 3 tablespoons flour
  • 1⅘ pints milk
  • 7 ounces parmesan cheese (grated)
  • 1 ball mozzarella (finely chopped)
  • 14⅛ ounces fresh lasagna (green ones)

Method

Artichoke Lasagne (Lasagne Con I Carciofi) is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Prepare the artichokes: snap off the outer leaves down to the inner ones. Slice off the tops and quartered them, rubbing the cut edges with 1/2 lemon.
  • Scoop out the fuzzy inner choke and slice each quarter thinly. Drop into a bowl of water acidulated with the juice of 1 lemon.
  • Drain the artichokes and put them into a large frying pan. Add the butter and water just to cover. Cook over a medium heat until the water is evaporated and the artichokes tender. Salt and put into a large bowl, adding 3/4 bachamel and mixing well.
  • Taste and add the juice of half the remaining lemon and if necessary more salt and pepper. Bring a large pan of salted water to the boil. Have a large bowl of cold water to hand and the prepared cheeses.
  • To assemble butter a large baking dish well. Drop enough pasta into boiling water to cover the bottom of the baking dish. After 1 minute remove with a slotted spoon and drop into the bowl of cold water to cool.
  • Lay on the bottom of the baking dish and spread 1/4 of the artichoke cream over, then 1/4 of each of the cheeses. Repeat for 2 more layers. Put a final layer of pasta on the top and cover with the remaining cream and cheese.
  • Heat the oven to 200° and bake for about 30 minutes until a golden brown crust has formed. The lasagne can be prepared some hours before serving. They can be kept in a bag and frozen, when needed defrosted and cooked.
  • Prepare the artichokes: snap off the outer leaves down to the inner ones. Slice off the tops and quartered them, rubbing the cut edges with 1/2 lemon.
  • Scoop out the fuzzy inner choke and slice each quarter thinly. Drop into a bowl of water acidulated with the juice of 1 lemon.
  • Drain the artichokes and put them into a large frying pan. Add the butter and water just to cover. Cook over a medium heat until the water is evaporated and the artichokes tender. Salt and put into a large bowl, adding 3/4 bachamel and mixing well.
  • Taste and add the juice of half the remaining lemon and if necessary more salt and pepper. Bring a large pan of salted water to the boil. Have a large bowl of cold water to hand and the prepared cheeses.
  • To assemble butter a large baking dish well. Drop enough pasta into boiling water to cover the bottom of the baking dish. After 1 minute remove with a slotted spoon and drop into the bowl of cold water to cool.
  • Lay on the bottom of the baking dish and spread 1/4 of the artichoke cream over, then 1/4 of each of the cheeses. Repeat for 2 more layers. Put a final layer of pasta on the top and cover with the remaining cream and cheese.
  • Heat the oven to 200° and bake for about 30 minutes until a golden brown crust has formed. The lasagne can be prepared some hours before serving. They can be kept in a bag and frozen, when needed defrosted and cooked.
  • Tell us what you think