Pasticcio Di Carciofi Recipe
Ingredients
| Lasagne sheets | 9 , dried | |
| 6 globe artichokes | ||
| 30 ml/2 tbsp olive oil | ||
| Butter | 80 Gram | |
| Onion | 1 | |
| Small glass of dry white wine | ||
| 5 ml/1 tsp chopped thyme | ||
| Parmesan | 100 Gram, grated | |
| Bechamel Sauce | ||
| Butter | 70 Gram | |
| Flour | 70 Gram | |
| 700 ml/ 1 1/4 pints milk | ||
| Salt, Pepper and Nutmeg | To Taste | |
| Salt, Pepper and Nutmeg | To Taste | |
Directions
Prepare the artichokes and put in a bowl of lemon water, as explained in the introductory paragraph.
Just before using, drain well.
Heat the oil and butter and add the finely chopped onion.
Cover and cook for about 5 minutes.
Place the artichoke segments in the pan and stir for about 5 minutes.
Pour in the wine and season with salt to taste and the thyme.
Cover and cook gently for about 20 minutes.
While the artichokes are cooking, heat a large saucepan of water.
Salt well and cook the lasagne, one or two sheets at a time, in the boiling water for about 5 minutes.
Remove with a slotted spoon and plunge instantly into a bowl of cold water.
Remove from the cold water and lay out on a clean towel.
Although this process is time-consuming it is necessary to prevent the sheets of pasta sticking together.
Make a bechamel sauce with the butter, flour, milk and seasonings.
Butter a rectangular oven dish and pour in one quarter of the bechamel sauce.
Cover this with three sheets of lasagne, overlapping them a little.
Pour in one third of the remaining bechamel to cover the pasta, and sprinkle one third of the freshly grated cheese over this.
Now add half the artichoke mixture, spreading it evenly over all the surface.
Cover this with another three sheets of lasagne.
Pour on half the remaining bechamel sauce and again sprinkle with cheese, using half the remainder.
Spread the last of the artichoke mixture evenly over this.
Cover with the three remaining sheets of lasagne and the rest of the sauce and cheese.
Dot with remaining butter.
Bake in a hot oven, 220°C/425°F/Mark 7, for about 30 minutes.
Remove from the oven and let the dish 'settle' for about 3 minutes before serving.
Just before using, drain well.
Heat the oil and butter and add the finely chopped onion.
Cover and cook for about 5 minutes.
Place the artichoke segments in the pan and stir for about 5 minutes.
Pour in the wine and season with salt to taste and the thyme.
Cover and cook gently for about 20 minutes.
While the artichokes are cooking, heat a large saucepan of water.
Salt well and cook the lasagne, one or two sheets at a time, in the boiling water for about 5 minutes.
Remove with a slotted spoon and plunge instantly into a bowl of cold water.
Remove from the cold water and lay out on a clean towel.
Although this process is time-consuming it is necessary to prevent the sheets of pasta sticking together.
Make a bechamel sauce with the butter, flour, milk and seasonings.
Butter a rectangular oven dish and pour in one quarter of the bechamel sauce.
Cover this with three sheets of lasagne, overlapping them a little.
Pour in one third of the remaining bechamel to cover the pasta, and sprinkle one third of the freshly grated cheese over this.
Now add half the artichoke mixture, spreading it evenly over all the surface.
Cover this with another three sheets of lasagne.
Pour on half the remaining bechamel sauce and again sprinkle with cheese, using half the remainder.
Spread the last of the artichoke mixture evenly over this.
Cover with the three remaining sheets of lasagne and the rest of the sauce and cheese.
Dot with remaining butter.
Bake in a hot oven, 220°C/425°F/Mark 7, for about 30 minutes.
Remove from the oven and let the dish 'settle' for about 3 minutes before serving.
Chef
