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
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 sauté 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. Return to heat. Stirring constantly, bring to a boil; the mixture will begin to thicken. Reduce heat. Simmer 2-3 minutes. Stir in salt, pepper, and nutmeg.
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.
Some useful food words or terms that you may find in
Italian recipes, while dining at an Italian restaurant, or traveling in Italy.
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