A very tasty dish of lasagna with artichokes and cheeses, a seasonal first course with lots of artichokes in wedges and a mix of creamy cheeses.
I chose a very thin egg sheet and, as I always do, I didn’t blanch it before using it: I put it directly raw in the pan, alternating it with the other ingredients of this oven-baked first course recipe.
I like artichokes but I rarely eat them because they’re a bit tedious, but this dish is too inviting and delicious to resist my laziness in cleaning them…
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients LASAGNA WITH ARTICHOKES AND CHEESES
- 9 oz thin egg lasagna sheets
- 4 artichokes
- 7 oz ricotta
- 5 oz fontina
- 4 oz béchamel sauce
- 3 oz grated Grana Padano (or raspadura)
- 1 clove garlic
- to taste lemon juice (to prevent artichokes from darkening)
- to taste salt
- to taste pepper
Tools LASAGNA WITH ARTICHOKES AND CHEESES
- Bowls
- Pans
- Knives
- Cutting Boards
- Baking Trays
FOR THE PREPARATION OF THE RECIPE LASAGNA WITH ARTICHOKES AND CHEESES
and then cut them into slices, into thin wedges,
I soak them in water and lemon to prevent them from darkening and continue the preparation by putting a little EVO oil in a pan with a clove of garlic.
As soon as it is colored, I remove it and add the artichokes, cooking them for about 10 minutes and seasoning with salt and pepper.
In a bowl I mix the ricotta with part of the grated cheese, always seasoning to taste.
I start composing the lasagna with artichokes and cheeses by putting a little béchamel on the bottom of the chosen baking dish.
I place a first sheet, then in sequence the béchamel, the artichokes, the mix of ricotta and fontina in thin slices or always grated.
I continue until all the ingredients are used up, finishing with the remaining béchamel and grated cheese.
All that remains is to bake in a preheated oven at 356°F (180°C) for about 30 minutes, or according to the characteristics of our home oven.
I let the lasagna with artichokes and cheeses rest for 10 minutes, then serve at the table preparing individual portions for my guests.
Enjoy your meal! Annalisa
