White Lasagna with Artichokes

Method

1. Clean the artichokes: remove outer leaves and thorns, cut the stem, place in water with lemon juice. Cut in halves, remove the choke, then into wedges, and finally into a rustic dice.
2. In a pan with extra virgin olive oil, sauté a few mint leaves, minced garlic, and minced shallot.
3. Add the diced artichokes, season with salt and pepper, add a glass of water, and cook over high heat for 10–15 minutes, adding more water if needed, until the artichokes are tender.
4. Remove half of the cooked artichokes and blend them with some Parmesan-Pecorino mix, parsley, mint, and a little cold water until creamy. Return the cream to the pan and cook another 4–5 minutes to reduce. Adjust seasoning. Turn off heat.
5. Prepare the béchamel: heat the milk until lukewarm. In another saucepan, melt the butter over low heat, add nutmeg, and cook until the butter turns hazelnut-colored. Add the flour and toast for a couple of minutes. Gradually add the warm milk, stirring, bring to a boil, and cook 3–4 minutes; season with salt. Turn off heat.
6. Cut the mozzarella into small pieces and let it drain.
7. Preheat the oven to 200°C (400°F).
8. Assembly: spread a thin layer of béchamel and artichoke ragù on the bottom of a baking dish. Cover with a layer of lasagna sheets. Spread a generous layer of artichoke ragù, then béchamel, mozzarella, and some cheese mix. Repeat layers until ingredients are used. On the top layer, spread only béchamel and sprinkle with cheese mix.
9. Bake at 180°C (350°F) for 30–35 minutes, until golden.
10. Let rest for a few minutes before serving.