Baked Artichoke Lasagna is an alternative to classic lasagna with meat sauce. Fragrant, delicate, and creamy, this dish features layers of béchamel sauce with artichokes, cacio-ricotta cheese, and cooked ham. More than a first course, at my house, it’s a one-dish meal, we go for seconds and eat nothing else. If you decide to make it, be a bit patient and pay attention while cleaning the artichokes.
Recipe from 02/05/2017
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Steam, Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 10 artichokes
- 1 shallot
- 1 clove garlic
- 4 sprigs parsley
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fine salt
- 4 slices cooked ham
- 1/2 cup grated Parmesan cheese
- 1/2 cup goat's cacio-ricotta (grated)
- 1.4 tablespoons butter
- 1 lemon (juice)
- 4 cups milk
- 5.6 tablespoons butter
- 2/3 cup flour
- 2 teaspoons fine salt
- 1 pinch nutmeg
- 2.5 cups all-purpose flour
- 3 eggs (medium)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons fine salt
Tools
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- Kitchen Scale
- Cutting Board
- Pastry Board
- Pasta Machine
- Non-Stick Baking Pan cm.30 x 22
- Hand Whisk
- Steamer Basket
Steps
Prepare the dough by pouring flour, eggs, oil, and salt onto the pastry board. Knead thoroughly and once the dough is formed, let it rest covered for 1 hour.
In a pot, warm the milk, in another saucepan melt the butter, and off the heat add the flour all at once. Stir it in, then pour it into the boiling milk while keeping the heat low, stirring until the béchamel sauce is thick. Season with salt and freshly grated nutmeg.
Clean the artichokes by keeping 2.4 inches of the stem, discarding the tough leaves, removing the choke and spines, cutting them into 4 parts, and soaking them in water with the juice of one lemon to prevent oxidation.
Rinse them and place them in the pressure cooker with the basket to steam cook for 10 minutes from the start of the whistle. Pass them through a blender (not the stems) and chop a little. In a pan, sauté with some oil the chopped shallot, garlic, and parsley. Add the artichoke mixture, chopped stems, season with salt, and let flavor for 5 minutes. Add the flavored artichokes to the béchamel sauce. Preheat the oven in static mode to 425 degrees Fahrenheit.
Roll out the dough thinly and prepare 12 rectangles. Bring a pot of water to a boil, and once boiling, drop in 2 rectangles at a time, after 3 minutes drain them and let them rest in a pan of cold water. Prepare the baking pan for the lasagna and start layering with béchamel sauce with artichokes, pasta, Parmesan, and cacio-ricotta cheese, pieces of ham, and continue until finished with béchamel, cheeses, and some butter flakes. Bake at 425 degrees Fahrenheit for 40-45 minutes. Let the lasagna rest for 10 minutes, serve, and enjoy your meal.
