• Squeeze the juice of the lemon into the water. Place the bowl next to you as you clean the artichokes.
• First, separate the stem from the artichoke. Peel the stems by removing the outermost part with a knife or potato peeler, cut them into thin slices, and place them in the bowl of water and lemon. Remove the outer leaves of the artichoke and then cut the artichokes in half lengthwise. With a small knife, remove the central barb, if there is any, and cut again into thin slices. Hand dip them in water acidulated with lemon.
• In a large frying pan, put a round of oil and the parsley, leaves, and stems, pour in the artichokes, and wilt them for a minute before seasoning with salt. Stir and cook for another minute.
• Add 300 ml water and cook the artichokes over medium-low heat until the water has dried or the artichokes are soft. If you needed, add more water.
• Raise the stove flame and deglaze with white wine while stirring. Turn off the stove, remove the parsley, and let cool.
• Preheat the oven to 180C degrees (356F).
• On the bottom of the baking dish, put a spoonful of béchamel sauce and spread it out, then arrange a rectangular sheet of pasta, spread the béchamel sauce on the sheet, add some artichokes, distributing them so that they are not overlapping or too many, sprinkle with 20 g of Parmesan cheese and repeat until all the ingredients are ended.
• Finish by covering the last sheet with an even but not too high layer of béchamel sauce, scatter a few artichokes, and the last 20 g of grated Parmesan cheese.
• Bake in the oven for about 30 minutes or until the edges of the lasagna and artichokes turn golden brown.
• Let the lasagna rest for a few minutes before serving.

Food tips

• If you want, add a clove of garlic while cooking the artichokes. Remove it after cooking the artichokes.
• Optional, finely chopped 100 g of bacon and distribute it between layers.
• If you can, make the lasagna a day in advance. Its taste will be better.
• Reheat in the oven, covering the pan with aluminum foil so the lasagna does not dry.
• You can store and keep it in the freezer (for 15 days).