Ingredients

- 300g offresh lasagna sheet

- 15 small Artichokes

2 medium potato

- 1 small onion

- half lemon

- 1 mozzarella cheese

- 200g parmesan, gratered

- whipping cream (optional, may need it if the mozzarella is not very juicy)

- 1 glass white whine

- olive oil, alt and pepper, rosemary

- bechamel sauce (look the recipe here)

Prepare the potatoes. Peel the potatoes and slice them really thin. Warm up in a non-tick pan 2 tablespoons of olive oil.

Add a layer of sliced potato and sprinkle some rosemary. Add potaoes layer by layer, adding some olive oil and rosemary between them. Cook at medium heat for about 5 minutes, until they start to become golden brown on the bottom.

Flip the potato layers and cook on the other side for about 5 more minutes. Set aside for later.

Prepare the artichokes. Wash the artichockes under cold water. Prepare a bowl full of water and squeeze half a lemon inside. In this way your artichokes won't become brown while you clean them all. Remove the hard artichok leaves, cut the leaf tips and slice the artichok in 4 or 6 parts.

Place the sliced artichokes in the bowl while you finish to clean them all.
Sweat a diced onion with some olive oil in a pan until il golden brown.

Strain the artichokes and add them in the pan. Stir fry for 5 minutes.

At high heat, add a glass of white wine and let it evaporate. Add salt and pepper to taste.

Cook for about 20 minutes, stiring from time to time, until the artichockes are tender. Meanwhile make the bechamel sauce (look the recipe here)

When you are ready to build the lasagna, slice the mozzarella. Boil a pot of water with salt. Cook the first lasagna sheet.

Spread one spoon of bechamel sauce on the bottom of your oven pan. Place the first layer of pasta.

Put some artichokes, 3 tablespoons of bechamel sauce and some parmesan. Cook a second layer of pasta.

Cover the first layer and start to make the second one: place potatoes, mozzarella slices

whipping cream and parmesan. Cover with another layer of pasta. Make as many layes you can alternating artichokes

and potatoes.

Cover the last layer with pasta and spread evenly the bechamel sauce on top. Sprinkle generously with parmesan. Cook in the oven for 20-30 minutes at 180C (350F) and boil the lasagne the last 5 minutes if you like them crispy on top.

Serve warm.