- 4
Ingredients
- 2 lemons, juiced
- Salt and black peppercorns
- 10 jumbo globe artichokes, trimmed, halved and choke removed
- 1 recipe Basic Pasta Dough
- Butter, for coating the pan
- 1 quart Besciamella Sauce
- 1 cup pecorino, freshly grated
Preparation
Step 1
In a large pot, add water, the lemon juice and halves, 2 tablespoons salt, and a few peppercorns. Add the artichokes and cook until tender. Drain the artichokes and set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
Make the pasta according to the recipe and roll it out on the thinnest setting on a pasta rolling machine. Cut the rolled pasta into pieces 10 inches long by 5 inches wide. Set up an ice bath with only a few ice cubes next to the stove top. Cook the pasta in the boiling water for 1 minute, drain and refresh in the ice bath. Remove the pasta from the ice bath and set aside on clean, damp kitchen towels.
Preheat the oven to 375 degrees F.
Butter a 12 by 9-inch casserole.
Cut the artichokes with a very sharp knife or a mandoline into 1/8-inch thick slices. Layer the lasagne, beginning with the besciamella, then a layer of pasta, then a layer of besciamella, then a layer of artichokes, and a sprinkle of cheese. Continue layering until all of the artichokes are used. The top should be covered with an ample ammount of besciamella and a sprinkle of cheese. Bake in the oven for 45 minutes. Allow to rest for 10 minutes before slicing and serving.