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Artichoke Lasagna

easy recipe medium time servings 6

Artichoke Lasagna - international cooking blog

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)

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

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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.

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

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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.

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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.

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

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

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

Artichoke Lasagna - international cooking blogArtichoke Lasagna - international cooking blogArtichoke Lasagna - international cooking blog

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

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

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

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

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

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and potatoes.

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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.

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Serve warm.

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