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ARTICHOKE LASAGNA - 10 large artichokes - 1 small onion, chopped - 2 Tablespoon olive oil - 1 cup white wine - 400 grams lasagna noodles, approx (I use the ones that don’t need cooking first) - 1 1/2 cups grated parmesan For Bechamel - 1 liter/ 4 cups milk -1/2 liter/ 2 cups chicken broth - 100 grams/ 7 Tablespoons butter - 100 grams / 1 cup flour Trim the artichokes, trimming off the outer leaves and inner choke. Cut then into eighths and let them soak in a bowl of water with lemon until ready to use. Sauté onion with salt and pepper in olive oil till softened. Add the drained artichokes & 1/2 cup water. Cover and simmer for about 8 minutes or so, with the lid on. Add the wine and let it boil away. Let the artichokes cook until very tender, but not falling apart, about 15 minutes total. Mix the broth and milk and heat gently. To make the besciamella put the butter in a pot big enough to hold the milk and broth. Let melt and then slowly add the flour, stirring all the time. It will get quite thick. Once you have added all the flour keep stirring, over low heat, for a couple of more minutes. Slowly add the hot milk and broth, stirring with a whisk or wooden spoon. It will look clumpy at first but will eventually thin out. Once you have added all the liquid keep stirring over low heat until the sauce is the consistency of crepe batter. You want it kind of liquidy, since you’re using dry noodles. Choose a big roasting pan (about 13” x 16”) and grease it. Assemble as in the video. Cook in a preheated, 350F/180C oven for about 25 minutes, until the lasagna is nice and bubbly and the top is browned. Let rest about 10 minutes before serving. It’s even better if you let it cool completely, even in the fridge, and reheat later that day or the next. #pastarecipe #lasagna #artichokes