{"id":40898,"date":"2024-03-21T18:26:31","date_gmt":"2024-03-21T17:26:31","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=40898"},"modified":"2024-03-22T11:07:03","modified_gmt":"2024-03-22T10:07:03","slug":"artichoke-lasagne-recipe","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/artichoke-lasagne-recipe\/","title":{"rendered":"Artichoke lasagne. And time to cook"},"content":{"rendered":"

Artichoke lasagne belongs to the long list of dishes that have graced my family’s Sunday lunch and a variety of other occasions such as, for example, Easter lunch or Easter Monday, above all, if it fell early, that is, in March, like this year.<\/p>\n

Grandma used to execute the recipe in her own way, cooking the artichokes with lots of parsley and deglazing with white wine and without using garlic since she did not like to taste it in lasagna. And since the palate was educated in that way, needless to say, out of habit, I don’t use it in this preparation either.<\/p>\n

That recipe is a bit Bolognese without really being so. I want to say that it is a classic dish of Italian cuisine. But it belongs to the Bolognese food tradition because it is widespread and widely appreciated. Each home cook has a family recipe. Of course, under the two Towers, some used the violet artichoke,\u00a0<\/span>now a Slow Food presidium<\/span><\/a>.
\nA late spring variety that is widespread in the hills south of Bologna and nearby Romagna. Today, processed, you can find it year-round. And speaking of frozen products, this lasagna also comes well with the artichokes you find already sliced in the frozen section of your local store.<\/span><\/p>\n

 <\/p>\n

Indeed, preparing the recipe will take half an hour if you use pasta sheets and b\u00e9chamel sauce ready-made and frozen artichokes.<\/span><\/p>\n

If this is the right thing for you, tie your apron!<\/span><\/strong>\u00a0<\/span>Only you can know and establish your kitchen time.<\/span><\/strong><\/p>\n

 <\/p>\n

\"Artichoke<\/p>\n

The time the kitchen needs, for me<\/h4>\n

As for me, when I cooked this artichoke lasagne, I chose to organize my time in the kitchen.
\nCooking a Sunday lunch dish takes time. And just time and planning are among the most significant elements in cooking and serving a tasty dish. A dish that will create the right atmosphere by mixing food and talk, memories, and laughter. And by that, I mean essential ingredients for a successful lunch.<\/p>\n

So, I was saying time and planning.<\/h5>\n
In Italy, another component of a successful meal is tradition, which in the home kitchens of our country has, since time immemorial, been the banner of good cooking. Having planned for me means entering the kitchen after choosing a menu based on a couple of traditional dishes and buying the ingredients I will need.<\/h5>\n

At this point, I tie up my apron and start cooking. In this case, I started by making the pasta sheet rolled out on the cutting board with a rolling pin (for a 5-layer artichoke lasagne, you need two eggs and 200 g of flour). Then I prepared the b\u00e9chamel sauce. I melt the butter, add the flour, wait until I smell the scent of toasted flour and nutmeg, and start adding the milk until I see a smooth and inviting b\u00e9chamel. Now, I should only preheat the oven while assembling the ingredients for creating my lasagna baking tray, foretasting the scent that will soon flood the kitchen.<\/p>\n

After a lot of work, I observe my kitchen project. It has taken shape.
\nIt has a smell and a texture that makes it real, and I immediately forget my tiredness.
\nI usually cook on the days before lunch since that too takes time: there is a table to set, dishes to dust, wine and flowers to buy.<\/p>\n

It is precisely that busy time before lunch that reminds me how much care there has been in my life.
\nAnd it comforts me to know I care for people, family, and friends alike, as I have seen doing.
\nI roll out pasta dough on the cutting board. And I share generous portions of pasta with tons of love.<\/p>\n

Buona cucina, Monica<\/p>\n

For making:<\/strong><\/h5>\n