Artichoke lasagne

There are times of the week which are basically dedicated to the pleasure of eating well in the company of family and friends. This is particularly true of Sunday, the perfect day to unhurriedly enjoy the most delicious creations of the Italian gastronomic tradition, so rich in interesting dishes which help us to enjoy time spent in pleasant company. Our dish of today is based on that healthy and tasty ingredient the artichoke, rich in vitamin C and many other substances, perfect for a calorie controlled diet, and in this case added to lasagna so as to reinterpret in an original way this delicious and inviting dish. Are you ready to make something new and interesting, following our imaginative and creative recipe that in no way compromises on taste? Follow our step-by-step instructions and let’s enjoy this recipe together.

Prepare the lasagna dough by mixing 200g of flour with two eggs, letting the dough rest, and finally pulling it through the appropriate pasta maker. Meanwhile, prepare the artichokes by removing their outer leaves and the inner ‘choke’, and cut them into slices. Sauté the parsley in the pan. Add the artichokes and continue till done. Adjust the salt. Slice some cheese of your choice and make the béchamel sauce. At this point, butter a baking dish and prepare the lasagna, alternating layers of pasta, artichokes, cheese and white sauce. Continue until all the ingredients have been used up. Finish with béchamel, parmesan and some flakes of butter. Bake at 180°C for 40 minutes. Serve.