Artichoke Lasagna

1. chop the hard leaves and leaf tips of the artichoke hearts. Push the leaves apart and remove the hay with a small kitchen knife. Cut the heart and the soft leaves into thin slices and put them in water with a little bit of juice of a lemon.

Cut the leek into thin rings. Chop the parsley finely.

3. melt the butter in a large frying pan and lightly fry the leeks in it.

4. add the artichoke hearts. Pour in the white wine and cook until the liquid has evaporated. Add the vegetable soup, season lightly with salt and cook on low heat with the lid closed for about 20 minutes. When the artichoke hearts are cooked, dust them with the flour and stir well to avoid the formation of lumps.

Add the milk little by little, stirring to make a creamy sauce. Season to taste with salt, nutmeg and freshly ground pepper. Then stir in the Parmesan cheese and parsley. Preheat the oven to 200 °C. 6.

Soften the lasagne sheets in enough salted water for about 10 minutes. Add a little olive oil to prevent them from sticking together. Skim the noodles and rinse them in a baking bowl with cold water, then place them one against the other on a damp dish rack.

Grease a gratin dish with butter. First place a layer of noodles in the dish. Add a few spoonfuls of

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