This year I really stocked up on artichokes, perhaps because unlike the previous year, when they were rare and expensive, I found them everywhere at the local market near my house and at more affordable prices! So I prepared all sorts of things with them! First and foremost, the lasagna, also because I wanted to experiment with my super tested cauliflower béchamel. The result? A unique delicacy! These artichoke lasagnas are indeed a vegetarian variant, equally rich and tasty, of the classic ones prepared with the traditional Bolognese ragù. And between us, I digest them better! They will be perfect for all those who, like me, prefer a white version, meaning without tomato and naturally without meat. Thanks to my béchamel, you will get a healthier and lighter first course without losing the final stringy and succulent effect! This special white lasagna will thus be enriched with new and inviting flavors, which I invite you to try and bring to the table for family Sundays or even for Easter lunch!
If you love lasagna, try these equally tasty and genuine versions, perfect for any occasion:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour 25 Minutes
- Portions: 6 people
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients:
- 8.1 oz egg lasagna
- 5 artichokes
- 1 cup vegetable broth
- 6.3 oz smoked scamorza cheese
- 3.5 oz grated parmesan cheese
- 1 clove garlic
- 1 bunch chopped parsley
- 2 tbsps extra virgin olive oil
- 2 pinches salt
- to taste pepper
- 1 1/2 cauliflower (white)
- 2.5 cups vegetable broth (with cauliflower stems)
- 1.25 cups milk
- 2 leaves bay leaf
- 1 bunch chopped parsley
- 1 tsp nutmeg
- 0.7 oz extra virgin olive oil
- to taste salt
- to taste pepper
Tools:
- 2 Pots
- 1 Ladle
- 1 Mezzaluna
- 1 Immersion Blender
- 1 Cutting Board
- 1 Knife
- 1 Melon Baller
- 1 Pan
- 2 Gloves latex
- 1 Baking Dish
- 1 Parchment Paper
Steps:
Start preparing the cauliflower faux béchamel, preferably the day before, following all the steps in the recipe.
Once the béchamel is ready, take care of cleaning the artichokes. In a large bowl, prepare some acidulated water with lemon juice, which will prevent them from oxidizing when exposed to air. Then, with a knife, separate the flowers from the stems, peeling the latter and cutting them into chunks. Remove the outer leaves until you reach the hearts, then cut about 1.2 inches from the tips to remove them. Divide the hearts in half and remove the internal “beard” (or choke).
Cut the hearts into wedges and immerse them together with the stem chunks in the acidulated water.
In a large non-stick pan, place the peeled and slightly crushed garlic with 2 generous tablespoons of oil and let it brown for 1 minute.
Add the artichoke wedges along with their stems and let them sauté over high heat for 2–3 minutes, stirring constantly.
Add the hot vegetable broth, cover with a lid, and let them stew in the pan for about 10 minutes.
At the end of the indicated time, check the cooking with a fork. If they are still hard, extend the cooking time by another 5 minutes, still covered. If they have a medium consistency, uncover and let them cook over medium heat for 3 minutes. About 2 minutes before the end of cooking, adjust with salt and pepper.
Finally, flavor with a handful of finely chopped parsley, stir, and let them cool, keeping the sauce aside.
When all the bases are cold, proceed to assemble. First, add 2-3 ladles of béchamel to the base of the baking dish, making it more liquid with the leftover artichoke sauce. Cover with 3 raw sheets*.
Then add a handful of artichokes, the scamorza in irregular pieces, and a sprinkle of grated parmesan.
Cover with 2–3 ladles of cauliflower béchamel and start another layer, respecting the previous order.
Create all the layers in this way, finishing with a handful of grated parmesan. Cover the baking dish with parchment paper and bake in the oven at 356°F for about 40 minutes. In the last 10 minutes, remove the paper, position on the upper shelf so it browns perfectly!
Serve slightly warm.
And voilà… your white lasagna with artichokes and cauliflower béchamel is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store the raw artichoke lasagna in the fridge for 2 days, sealed with plastic wrap, or already cooked for the same duration and always well-covered, as cooked artichokes are very delicate. Simply take them out at room temperature 1 hour before reheating. It is also possible to freeze them already cooked in suitable containers, preferably glass, for up to 1 month.
Tips, Notes, Variations, and Suggestions
🟣* Usually, the lasagna sheets need to be blanched for 1 minute in hot water before assembling the dish, but in my case, this step was not necessary. Therefore, ensure by reading the instructions that this is indicated on your package, otherwise, the final result may not be optimal.
🟣 If you wish, you can substitute the scamorza with other cheeses of your choice, such as taleggio, fontina, brie, emmental, or mozzarella, ensuring to drain it well so it does not release liquids during cooking.
🟣 For a non-vegetarian version, you can add extra flavor by incorporating some anchovy fillets in oil between the layers or strips of smoked salmon if you like. You can also vary the lasagna by adding crumbled sausage cooked in a pan for a few minutes and deglazed with white wine.
