Artichoke Lasagna

Method

1. Prepare the béchamel sauce: melt 50 g butter in a saucepan, add 50 g flour and cook the roux until lightly amber-colored.
2. Gradually add 500 ml milk, stirring constantly, and cook until thickened. Season with salt and pepper. Set aside.
3. Clean 3 Roman artichokes: remove outer leaves, trim the stems, and cut into thin slices. Rub with lemon to prevent browning.
4. In a pan, heat olive oil and sauté a garlic clove and the artichoke stems until fragrant.
5. Add the sliced artichokes, season with salt, and cook for a few minutes. Add a splash of water and cook for another 2 minutes.
6. Remove the garlic clove, mash it, and return it to the pan for flavor. Add chopped parsley and mix.
7. Slice the smoked scamorza cheese into thin strips.
8. Assemble the lasagna: spread a thin layer of béchamel on the bottom of a small baking dish.
9. Layer lasagna sheets, then béchamel, artichokes, scamorza, pepper, and pecorino. Repeat for 5 layers.
10. Finish with a generous layer of béchamel, remaining artichokes, and a final sprinkle of pecorino.
11. Clean the edges of the dish and bake at 180-200°C for 25 minutes until golden and bubbly.
12. Let rest in the turned-off oven for extra crispiness before serving.