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ARTICHOKE LASAGNA: TRADITIONAL ITALIAN RECIPE | Sedicipuglia with Clementina

Artichoke lasagna is a tasty and flavorful twist on the classic dish, perfect for celebrating spring, Sunday lunches, or Mother’s Day.

A true Italian main course that blends creaminess, freshness, and tradition in every layer.

Perfect to serve as a main dish during springtime, this lasagna brings to the table the fragrance of fresh artichokes, the sweetness of mozzarella, and the rich flavor of Parmesan.

A burst of authentic taste that wins you over at the first bite: ideal for festive days, Sunday meals, or simply for a special occasion.

Category 🍽️: Main Course

Servings 👨‍👩‍👧‍👦: 6 people

Prep Time ⏱️: 45 minutes

Cook Time ♨️: 30minutes

Cooking Method 🔥: Convection  oven

Ingredients 🛒

• 9 oz (250 g) lasagna noodles

• 10 fresh artichokes

• 9 oz (250 g) grated Parmesan cheese (or aged sheep cheese)

• 18 oz (500 g) mozzarella, diced

• 1 clove of garlic

• Half an onion

• Extra virgin olive oil, as needed

• Lemon juice (for soaking water)

• Fresh parsley, chopped

• Salt and pepper, to taste

For the béchamel sauce:

• 4 cups (1 liter) whole milk

• 5.5 oz (80 g) butter

• 4 tablespoons all-purpose flour

• Salt, to taste

• A pinch of nutmeg

Preparation 🍴

Prepare the artichokes:

1. Clean the artichokes by removing the tough outer leaves and trimming the tips.
   Cut them in half, remove the fuzzy choke inside, and slice them into thin strips. Soak them in lemon water to prevent browning.

2. In a skillet, heat a drizzle of extra virgin olive oil.
   Sauté the finely chopped onion and the minced garlic.

3. Add the drained artichokes, stir, and cook for a few minutes.

4. Pour in a small amount of water (about a finger's depth), cover with a lid, and cook over low heat for about 10 minutes. Season with salt.
   If needed, add a little more water to complete cooking, but let the liquid reduce well at the end.

5. Save a few tablespoons of the reduced cooking liquid to enrich the lasagna layers later.

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Prepare the béchamel sauce:

1. In a saucepan, melt the butter over low heat.

2. Add the flour and whisk quickly to form a smooth mixture.

3. Gradually add the milk, stirring continuously.

4. Cook over low heat until the sauce thickens. Season with salt and a pinch of nutmeg.

Assemble the lasagna:

1. Butter a 9x13 inch (about 20x30 cm) baking dish.

2. Spread a thin layer of béchamel sauce on the bottom.

3. Lay a layer of lasagna noodles, then add the artichokes, diced mozzarella, a few spoonfuls of béchamel, and a sprinkle of Parmesan cheese.

4. Repeat the layers, making 4 to 5 layers in total.

5. Add a little bit of the artichoke cooking liquid between the layers for extra flavor.

6. Finish with a generous layer of béchamel and Parmesan.

Cooking:

• Bake in a preheated  convection oven  at 350°F (180°C) for about 30–35 minutes, until golden on top.

• Let the artichoke lasagna rest for 10 minutes before slicing and serving.

Final Tip ✨

This lasagna brings the authentic, comforting flavors of the Italian spring to your table, with all the simplicity and goodness of homemade cooking.

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Artichoke lasagna is not just a dish to savor, but an invitation to slow down, enjoy time in the kitchen, and celebrate the beauty of simple things.

Perfect for family lunches, Mother's Day, or anytime you want to treat yourself to something special at the table.

From my kitchen at Sedicipuglia with Clementina,

I send you a warm greeting and an invitation to discover the true flavors of Italy. 🇮🇹

👉 Click here if you are interested in exploring more traditional Italian recipes translated into English!

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