Recipes by the cookbook , “Una Buona Regione, Anzi Eccellente.”
published by Edizioni C. Lindbergh & P.
issued by the Assessorato all’Agricoltura della Regione Lazio
Ingredients:(4 servings)
Preparation Time: 50 Minutes
250 g Lasagna
Nutmeg
3 tablespoons extra virgin olive oil
20 g flour
Salt
200 ml milk
60g butter
80g parmesan cheese
600g artichoke hearts
Slice the artichokes and cook gently in a pan with 2 tablespoons of olive oil for about 10 minutes or until soft and tender. Add a little water if necessary. Add a pinch of salt. Blend them in the mixer to obtain a pure. Cook the lasagna in boiling salted water, remove with a slotted spoon and rinse in cold water. Arrange the lasagna on a cloth and set aside.Melt the butter gently in a pan, stir in the artichoke pure and simmer for about 10 minutes, stirring frequently with a wooden spoon. Fold in the sifted flour and pour in milk stirring continually. Add a little grated nutmeg, salt and pepper and cook for another 10 minutes. Greases a baking dish with a little butter, arrange some lasagna, top with some artichoke mixture, sprinkle some cheese and repeat layers. Top the lasagna with the mixture, cover with cheese and cook in a 200 degree pre-heated oven until crispy and golden. Let is sit for a few minutes and serve.
