Artichoke Lasagne (Lasagne Con I Carciofi)
A community recipe by CommunityNot tested or verified by Nigella.com
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Prepare the artichokes: snap off the outer leaves down to the inner ones. Slice off the tops and quartered them, rubbing the cut edges with 1/2 lemon. Scoop out the fuzzy inner choke and slice each quarter thinly. Drop into a bowl of water acidulated with the juice of 1 lemon. Drain the artichokes and put them into a large frying pan. Add the butter and water just to cover. Cook over a medium heat until the water is evaporated and the artichokes tender. Salt and put into a large bowl, adding 3/4 bachamel and mixing well. Taste and add the juice of half the remaining lemon and if necessary more salt and pepper. Bring a large pan of salted water to the boil. Have a large bowl of cold water to hand and the prepared cheeses. To assemble butter a large baking dish well. Drop enough pasta into boiling water to cover the bottom of the baking dish. After 1 minute remove with a slotted spoon and drop into the bowl of cold water to cool. Lay on the bottom of the baking dish and spread 1/4 of the artichoke cream over, then 1/4 of each of the cheeses. Repeat for 2 more layers. Put a final layer of pasta on the top and cover with the remaining cream and cheese. Heat the oven to 200° and bake for about 30 minutes until a golden brown crust has formed. The lasagne can be prepared some hours before serving. They can be kept in a bag and frozen, when needed defrosted and cooked.
Prepare the artichokes: snap off the outer leaves down to the inner ones. Slice off the tops and quartered them, rubbing the cut edges with 1/2 lemon. Scoop out the fuzzy inner choke and slice each quarter thinly. Drop into a bowl of water acidulated with the juice of 1 lemon. Drain the artichokes and put them into a large frying pan. Add the butter and water just to cover. Cook over a medium heat until the water is evaporated and the artichokes tender. Salt and put into a large bowl, adding 3/4 bachamel and mixing well. Taste and add the juice of half the remaining lemon and if necessary more salt and pepper. Bring a large pan of salted water to the boil. Have a large bowl of cold water to hand and the prepared cheeses. To assemble butter a large baking dish well. Drop enough pasta into boiling water to cover the bottom of the baking dish. After 1 minute remove with a slotted spoon and drop into the bowl of cold water to cool. Lay on the bottom of the baking dish and spread 1/4 of the artichoke cream over, then 1/4 of each of the cheeses. Repeat for 2 more layers. Put a final layer of pasta on the top and cover with the remaining cream and cheese. Heat the oven to 200° and bake for about 30 minutes until a golden brown crust has formed. The lasagne can be prepared some hours before serving. They can be kept in a bag and frozen, when needed defrosted and cooked.
Introduction
This is a traditional tuscan recipe, my Mum always made it. Very good when artichokes are in season
This is a traditional tuscan recipe, my Mum always made it. Very good when artichokes are in season
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: Serve 6-8
Metric
U.S.
For the Sauce
- 8 globe artichokes (or 10 baby spring artichokes)
- 2 lemons
- 60 grams butter
- salt
- pepper
For the Bachamel Sauce
- 60 grams butter
- 3 tablespoons flour
- 1 litre milk
- 200 grams Parmesan cheese (grated)
- 1 ball mozzarella (finely chopped)
- 400 grams fresh lasagna (green ones)
For the Sauce
- 8 globe artichokes (or 10 baby spring artichokes)
- 2 lemons
- 2⅛ ounces butter
- salt
- pepper
For the Bachamel Sauce
- 2⅛ ounces butter
- 3 tablespoons flour
- 1⅘ pints milk
- 7 ounces Parmesan cheese (grated)
- 1 ball mozzarella (finely chopped)
- 14⅛ ounces fresh lasagna (green ones)
Method
Artichoke Lasagne (Lasagne Con I Carciofi) is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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