Lasagna with Artichokes is a rich and flavorful first course, perfect for a lunch or dinner with friends. The combination of fresh artichoke hearts and Parmigiano Reggiano cheese creates a perfect balance of flavors. The pasta sheets alternate with artichokes in a delicious filling enriched with parsley and mint. A tasty dish that will make you fall in love with Italian cuisine!
Prepare a vegetable broth with herbs and artichoke stems
Clean the artichokes from tough leaves, cut them into wedges, immerse them in acidulated water, and braise in oil with garlic and a little salt
Prepare a béchamel with butter, flour, and broth
Blanch the pasta sheets in boiling salted water, layer in a buttered baking dish pasta, artichokes, cheese, béchamel
Cook in the oven
Pan
Pot
Colander
Grater
Store in the refrigerator in an airtight container for up to 3 days
A typical dish of Italian cuisine, particularly appreciated in the Emilia-Romagna region
Italy
| Energy (kcal) | 48.69 |
| Carbohydrates (g) | 1.84 |
| of which Sugars (g) | 1.45 |
| Fat (g) | 2.99 |
| of which Saturates (g) | 1.7 |
| Protein (g) | 1.85 |
| Fiber (g) | 3.75 |
| Sale (g) | 0.09 |
