Directions: |
Directions:Clean the fresh artichokes, striping the first 3 to 4 layers then cut the artichokes on the top about 1/4 inch. With a knife, skin the bottom of the artichokes and cut the artichokes in 8 pieces (first one half then in four pieces each)
In a pot boil 2 qt of water
Squeeze the lemon in a bowl with warm salty water and place the cut artichokes in the salted water as they are cut. Let them soak for 5 minutes. Make a washing movement stirring the artichokes with your hands as to prevent them from turning black and loosing their bitterness.
Boil the artichokes until very tender approx 15 minutes. When you strain the artichokes DO NOT THROW THE WATER AWAY you will need it later. Divide 1/4 of the artichokes and set the rest in a plate to cool. Divide the remaining into 3 equal portions for the three layers.
Pour the cream in a pot and add one T of butter. When the cream boils add the 1/4 of artichokes and clove of garlic. Cook for five minutes on low stirring constantly. Pour into a food processor or cream with a blender.
Grease a lasagna pan with butter. Spread some of the artichoke cream. Lay one layer of the uncooked pasta, then add some cooked artichokes , mozzarella, parmigiano cheese and parsley. Repeat this two more times.
Add 2 cups of the previously strained artichoke water around the edge of the pan, cover and bake in the oven at 375 for 40 minutes. Uncover and put on broil for 5-7 minutes until mozzarella looks crusty light brown. |
This recipe for Lasagna Con Carciofi ( Artichoke Lasagna) is from