- 250g of lasagna pasta Armando
- 10 artichokes
- 1 clove of garlic
- 3 tablespoons of extra virgin olive oil
- 200 g of cooked ham (I used Prague ham)
- 250 g of mozzarella
- 100 g of Parmigiano Reggiano
- 150g artichokes in oil (alternatively, you can use some of the artichokes that will be stewed in the recipe)
- 100 g 00 flour
- 100 g butter
- 1 l milk
- Salt
- Pepper
- Nutmeg
Start by cleaning the artichokes thoroughly. Remove the toughest outer leaves, cut them in half, remove the inner beard using a knife, and immediately place them in water and lemon juice to prevent them from browning.
Thinly slice the artichokes and then cook them for 10-15 minutes in a pan with oil and garlic over medium heat with a lid on (the artichokes should be soft but not falling apart).
Season with salt and pepper and, once ready, set them aside.
Now move on to the béchamel sauce. Place the butter in a pan and heat over medium-low heat. Once melted, add all the flour and stir well until a roux forms. Cook for a couple of minutes, then whisk in the milk. Add a pinch of salt, pepper, and nutmeg and stir constantly over medium heat until the béchamel sauce thickens. My advice is to keep it thinner, not too thick.
For an extra touch, add some baby artichokes preserved in oil to the béchamel sauce and blend everything together. This will give you a more flavorful béchamel sauce.
We can finally move on to assembling the pan.
Spread the bottom of the dish with béchamel sauce. Arrange the first layer of Pasta Armando lasagna sheets until they cover the bottom. Repeat the béchamel layer. Arrange a few of the previously cooked artichokes, a few slices of cooked ham, a few cubes of mozzarella, and some Parmesan cheese. Continue until all the ingredients are used up.
The last layer should be just béchamel and Parmesan to create a nice crust.
Place in a preheated oven, fan-assisted, at 200 degrees for 20/25 minutes.
