VENETO - Artichoke lasagne
1 hour
4/6 servings
INGREDIENTS
Lasagne 9oz
Viaggio artichokes 12
Provolone cheese 14oz
Cheddar 7oz
Viaggio grated parmesan 9oz
1 cup white wine
Viaggio extra virgin olive oil 4 tbsp
1 onion
Salt and pepper to taste
For the bechamel:
Whole milk 4cups
Viaggio flour 3oz
Butter 3.5oz
Salt to taste
Nutmeg to taste
DIRECTIONS
Drain, wash and dry the Viaggio artichokes. Prepare some chopped onion and fry it in a pan with 4 tablespoons of Viaggio extra virgin olive oil. Add the sliced artichokes, drained well, let them fry over a medium heat and, add a glass of white wine. Let it evaporate, season with salt and pepper, then finish cooking artichokes, covering the pot for 5 minutes. While the artichokes are cooking, prepare the sauce: heat the milk, season it with pepper and nutmeg; melt the butter in a saucepan over low heat and add the flour. Stir quickly with a spiral whisk to avoid lumps. When the flour has completely mixed, add the warm milk, salt and, while stir well. Meanwhile the artichokes are ready.
Cut into slices or pieces, as you prefer, provolone cheese and cheddar. Lay the first layer of lasagna on a greased oven tray and cover it with artichokes, with Viaggio grated parmesan and with the slices of cheese. Cover with the bechamel and sprinkle with more Parmesan cheese. Finally cover the last layer with bechamel and a tablespoon of artichokes. Sprinkle parmesan cheese and bake for 45 minutes at 355F, or until the surface becomes gold. Serve.
ENJOY!
