Artichoke Lasagna

Method

1. Prepare fresh pasta dough: mix 100 g flour and 1 egg, knead until smooth, and roll into thin sheets.
2. Clean the artichokes: remove the tough outer leaves, cut in half, remove the choke, and slice thinly.
3. Submerge artichoke slices in acidulated water (water with lemon juice) to prevent browning.
4. In a pan, heat olive oil, add garlic, bay leaf, and marjoram. Add drained artichokes and sauté until golden. Season with salt and pepper. Add mint leaves if desired.
5. Prepare the béchamel sauce: melt butter, add flour, cook briefly, then gradually whisk in warm milk until smooth and thickened. Season with salt. (The chef prepared it in advance.)
6. Bring a pot of salted water to a boil. Cook the pasta sheets for 1 minute, then transfer to ice water to stop cooking. Drain and dry on a kitchen towel.
7. Butter a baking dish.
8. Assemble the lasagna: spread a thin layer of béchamel, then a layer of pasta, artichokes, and Parmesan. Repeat layers, alternating ingredients.
9. For the top layer, place a final sheet of pasta (no artichokes, as per grandmother's tradition), dot with butter, and drizzle with olive oil.
10. Bake in a preheated oven at 200°C until golden and gratinated.