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Artichoke Lasagna
Artichoke Lasagna

1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
3 (15 ounce) cans artichoke hearts, coarsely chopped
1/2 cup dry white wine
Salt and pepper
3 cups Bechamel Sauce
1 cup grated Parmesan cheese, divided
12 dry lasagna noodles
8 ounce mozzarella cheese, thinly sliced

BĂ©chamel Sauce:
8 tablespoons unsalted butter
8 tablespoons flour
3 cups milk
1 teaspoon salt
Pinch of white pepper and nutmeg


Place butter and oil in a large skillet over medium heat.  Add the garlic and
sautĂ© 2-3 minutes or until garlic is just beginning to color.  Add artichokes and
wine.  Cook until liquid is evaporated.   Stir in 3/4 cup of Parmesan cheese.
Remove from heat and set aside.

Prepare Bechamel sauce:
In a saucepan, melt the butter over medium heat.  Remove from the heat, add
flour, stir to blend.  Whisk in milk and cream.  Return to heat.  Stirring
constantly, bring to a boil.  Reduce heat.  Simmer 2-3 minutes.   Stir in salt,
pepper, and nutmeg.  Season with salt and pepper.

Cook lasagna noodle in boiling salted water for 10 minutes.  Drain and rinse.

Lightly grease a 13 x 9-inch baking dish.  Preheat oven to 350 degrees F.

Spread a thin layer of the sauce in the bottom of the dish.  Arrange 3 lasagna
noodles lengthwise over the sauce.  Layer one-quarter each of the artichokes,
sauce, and mozzarella over the noodles.  Repeat the layers 3 more times.
Sprinkle top with the remaining Parmesan cheese.  Cover with foil and bake for
40 minutes.  Remove foil, increase oven temperature to 450 degrees F.  Bake
an additional 10-15 minutes or until top begins to brown.  Remove from oven
and allow to stand 10 minutes before serving.
Do you know someone who loves artichokes?  This is the recipe that is sure to please that artichoke lover.  The Bechamel Sauce makes the lasagna rich and creamy but the artichokes are the true star of this dish.
Artichoke Lasagna
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