Lasagne with Artichoke Spread

To make the lasagne with Artichoke Spread, trim the artichokes by removing the outer leaves and cleaning the stem. Slice them and cook them in a pan over high heat, stirring often, with a drizzle of our Pure Olive Oil for a few minutes. Season with salt, add half a glass of water, cover and continue cooking for another 10 minutes over low heat, allowing it to warm.

Meanwhile, make the bechamel sauce for the lasagna with Artichoke Spread. Heat some of our Pure Olive Oil in a saucepan along with the flour over low heat for two minutes. Meanwhile, warm the milk on the stove. As soon as the flour-oil mixture begins to swell, remove it from the heat and add the warmed milk a little at a time, stirring with a whisk. Return everything to the heat, season with salt and a sprinkling of nutmeg and bring to a simmer, stirring constantly. The bechamel is ready once it has thickened.

Assemble the lasagne. Lightly grease a baking dish, then place a layer of the lasagna pasta (if it's fresh and thin you can also not lightly cook it first, otherwise cook it for a few minutes in salted boiling water and then drain it into a bowl with cold water), cover with the bechamel sauce, place some of the cooked artichokes and small spoonfuls of our Artichoke Spread on top. Continue in this manner until all the ingredients are finished.

Cook in the oven at 410°F for 30 minutes. When golden brown on top, remove from the oven and serve.