Artichoke lasagna is a refined, vegetarian variation of the classic Italian pasta dish, perfect for celebrating the flavors of the season. Layers of fresh egg pasta alternate with a creamy béchamel sauce, sautéed artichokes and stringy cheese for a soft, enveloping and flavor-packed result.
Ideal for a Sunday lunch, special occasion or elegant dinner, artichoke lasagna conquers with its simplicity and delicacy. Discover the full recipe and all the tricks for making a vegetarian dish that everyone agrees on.
Ingredients
400gr Egg Lasagne
6 Artichokes
q.b. of Extra Virgin Olive Oil
100gr Provola cheese
400ml of Béchamel
200gr grated Parmesan cheese
q.b. Parsley
2 cloves of garlic
to taste Salt
1. Clean the artichokes and soak them in water and lemon.
2. Place EVO oil, parsley, salt and two cloves of garlic in a pan. When garlic has browned, add artichokes and half a cup of water, allowing to cook until artichokes are soft.
3. Lightly oil the bottom of a baking dish. Lay a layer of pasta on the bottom and add the artichokes, béchamel sauce, shredded provolone and a sprinkling of Parmesan cheese.
4. Continue overlapping layers, finishing the last one with béchamel and parmesan.
5. Bake the lasagna in a preheated oven at 200°C for about 30 minutes (for a golden effect, leave a few minutes in grill mode).
6. Bake and serve after about 10 to 15 minutes.
Lasagna with artichokes: preparation tips
The recipe for artichoke lasagna is quite simple and quick to prepare, but it must be executed in the right way. Here are some small tips for a perfect result:
Clean the artichokes well: remove the tougher outer leaves and thorns, cut them in half and remove any inner fluff, then cut them into thin wedges (remember to use gloves so you don't stain your hands).
While you are waiting to use them, soak the artichokes in water and lemon (this way they will not oxidize).
Use a good quality oil: to give artichokes more flavor, brown them in a pan with extra virgin olive oil, garlic and parsley.
When you assemble the lasagna, be sure to finish with a layer of béchamel and Parmesan cheese on top so that a golden crust forms.
Finish cooking in grill mode for a golden and crispy effect.
Let the lasagna rest for at least 10 to 15 minutes before cutting; this will allow the flavors to blend and make it easier to cut the portions.
Lasagna with artichokes and extra virgin olive oil...the perfect combination!
The use of extra virgin olive oil in the preparation of artichoke lasagna is essential, for a whole range of reasons:
Taste: extra virgin olive oil gives dishes a very special flavor connotation, depending on the type chosen.
Health: Extra virgin olive oil is known to be a source of monounsaturated fats, also known as “good fats”, as they are beneficial for the cardiovascular system.
Digestibility: extra-virgin olive oil is very light, and does not weigh down the liver like butter or seed oil.
Nonstick Action: lightly brushing the pan with oil prevents the lasagna from sticking to the bottom, also making it easier to clean the pan.
To prepare our artichoke lasagna we used Farchioni Classic Extra Virgin Olive Oil , with an extremely delicate flavour, suitable for all uses in the kitchen (both raw and cooked). An oil that is a symbol of our company, available for purchase here.
