Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 4 | artichokes |
| 1 | spring onion |
| 100 g | grated cheese |
| 500 g | egg puff pastry |
| 250 g | fresh ricotta cheese Sterilgarda |
| 500 mL | bechamel Sterilgarda |
| q.b. | extra virgin olive oil |
| q.b. | salt |
| q.b. | black pepper |
Preparation
- Wash the artichokes well, remove the stem and the toughest leaves until you obtain the heart.
- Open in two and remove the internal beard.
- Put some extra virgin olive oil in a non-stick pan, fry the finely chopped spring onion and add the roughly chopped artichokes.
- Let it cook for about 15 minutes and season with salt and pepper. If necessary, add water to soften them. Once cooked, let them cool.
- Once they have cooled, put them in a blender and mix everything together with the Sterilgarda Béchamel. Leave a few pieces of whole artichoke to mix with the cream.
- Pour the cream into a bowl, add the grated parmesan and the Ricotta Sterilgarda, then mix everything well.
- Take a baking tray, insert a layer of previously boiled and cooled puff pastry and the artichoke cream with Ricotta Sterilgarda.
- Continue preparing the Artichoke Lasagna, completing the layers until all the ingredients are used up.
- Sprinkle the last layer with parmesan and bake at 200°C for approximately 30 – 45 minutes.
- Once ready and golden brown, leave them to cool, then serve.
Prepare the vegetable broth. Meanwhile, prepare the rice and cook it so that it remains al dente, soft and with the grains well separated. Place the vegetable ...
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