Steps

• Melt the butter in a small saucepan over low heat, add the flour, and cook for about 1-2 minutes, stirring with a spatula.
  Meanwhile, heat the milk with nutmeg and pepper.
  Add the hot milk to the white roux, season with salt, and stir with a whisk.
  Let it simmer for about 20 minutes, stirring occasionally. The béchamel is ready when it coats the back of a spoon. Pour into a bowl and cover immediately with plastic wrap.

• Clean the artichokes by removing the tougher outer leaves, clean the stem from the dark green part, and cut off the artichoke tips. Rub lemon over the entire artichoke and soak in water and lemon juice to prevent browning. 

  Slice the artichokes into thin wedges.

  In a large pan, add the oil, garlic clove, and sausage.

  Sauté for 5 minutes and add the artichokes.
  Adjust with salt and pepper.
  Cook for about 20 minutes, adding hot water if necessary.
  Let it cool.

• Place the flour into a well on a wooden pastry board. Crack the eggs into the center of the flour.
  
  Slightly beat the eggs with a fork and gradually start incorporating the flour.
  Continue working the ingredients with your fingers until all the flour is incorporated into the eggs.
  Then knead the dough well until it becomes smooth and homogeneous.
  Form into a loaf and let it rest for half an hour, covered with plastic wrap.

  Take the loaf and roll it out on the pastry board, always well-floured, rolling the rolling pin in all directions.
  Roll out into a thin sheet and roll it up from the bottom edge without pressing.

  Cut strips of pasta appropriate for the baking dish size.
  Blanch them in salted boiling water for 1 minute.
  Place the sheets on a dry cloth.

• Grease a baking dish, spread the first layer of béchamel.
  Lay down the first pasta sheet and cover with béchamel.
  Add the artichokes, a sprinkle of Parmesan, and some robiola dollops.
  Cover with another layer of pasta and continue with the other ingredients until reaching the desired height.
  Finish with just béchamel, Parmesan, and robiola dollops.
  Bake in a preheated static oven at 392°F (200°C) for about 40 minutes.
  Let it rest for about 10 minutes before serving.