Susy's extra-fine artichoke lasagna with cheese

Ingredients for 8 servings:

• 12 artichokes
• 250 g lasagna sheet(s)
• 4 tbsp olive oil
• 1 shallot(s)
• 1 jar white wine
• 1 bunch of parsley
• 100 g butter
• 80 g flour
• 1 liter of milk
• salt and pepper
• nutmeg
• 250 g Parmesan, grated
• 400 g cheese (smoked Scamorza), diced
• 200 g cheese (Taleggio cheese), diced
• e.g. lemon juice
• n. B. water

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

Lasagne di carciofi ai formaggi

To prepare, start with the artichokes, which are then cleaned by removing the tough outer leaves and the tips. Then place them in cold lemon water to prevent them from turning dark. Finely dice the shallot and sauté in 3 tablespoons of olive oil. Finely slice the artichokes and add them to the shallot. Sauté over medium heat, adding the glass of white wine halfway through cooking (about 7 minutes). Allow the alcohol to evaporate, then add the chopped parsley at the end of the cooking time and season with salt and pepper. Meanwhile, melt the butter for the béchamel sauce, stir in the flour and deglaze with the milk while stirring. Simmer for a few minutes and season with salt and nutmeg. Pour a little béchamel sauce with 1 tablespoon of olive oil into the bottom of the baking dish and mix lightly, then place the first layer of lasagna sheets on top. Top with artichokes, Parmesan, scamorza, Taleggio, béchamel sauce, and more Parmesan. Add another layer of lasagna sheets, and so on. Finish with béchamel, artichokes, and Parmesan. Bake at 180°C for 45 minutes, until the surface is golden brown. Serve immediately. The quantities given are for lasagna as a starter; double the quantities for a main course.