Lasagna with Artichokes is a rich and flavorful first course, perfect for a lunch or dinner with company. The combination of fresh artichoke hearts and Formaggio Parmigiano Reggiano creates a perfect balance of flavors. The pasta sheets alternate with the artichokes and 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 aromatic vegetables and artichoke stems
Clean the artichokes by removing the tough leaves, cut them into wedges, dip them in acidulated water and braise them in oil with garlic and a little salt
Make a béchamel sauce with butter, flour and broth
Blanch the pasta sheets in boiling salted water, layer them in a buttered baking dish with pasta, artichokes, cheese and béchamel
Bake in the oven
Frying pan
Pot
Colander
Grater
Store in the refrigerator in an airtight container for up to 3 days
Typical dish of Italian cuisine, particularly appreciated in the Emilia-Romagna region
Italia
| 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 |
