White Lasagna with Artichokes

Method

1. Prepare the béchamel: melt 100g butter in a saucepan over medium heat. Add 100g all-purpose flour and stir until a smooth paste forms. Cook for 1-2 minutes without browning.
2. Gradually add 1 liter cold milk, stirring constantly to avoid lumps. Continue stirring until the sauce thickens, about 2-3 minutes. Season with a pinch of salt.
3. Clean the artichokes: remove the tough outer leaves, trim the stem, and cut off the top. Using a paring knife, remove any tough green parts and the inner choke if present. Cut each artichoke into wedges and place in lemon water to prevent browning.
4. Heat olive oil in a large pan and sauté 2-3 cloves of minced garlic until fragrant. Add the artichoke wedges, a handful of fresh mentuccia (or mint), salt, and pepper. Add a splash of water and cook for 15-20 minutes until tender but still slightly crunchy. Remove from heat.
5. Cut 1 ball of fior di latte mozzarella into small cubes. Grate about 100g Parmesan and 100g Pecorino Romano.
6. Assemble the lasagna: spread a thin layer of béchamel on the bottom of a baking dish. Place a layer of lasagna sheets (no pre-cooking needed if using fresh or no-boil sheets). Top with more béchamel, artichokes, mozzarella, Parmesan, and Pecorino. Repeat for a total of three layers.
7. Finish the final layer with plenty of béchamel, the remaining artichokes, mozzarella, and a drizzle of extra virgin olive oil.
8. Bake in a preheated oven at 180°C (350°F) for about 40 minutes, until golden and bubbly.
9. Let the lasagna rest for 15 minutes before cutting and serving.