Creamy Prosciutto and Artichoke Lasagna: A Taste of Italian Spring

Indulge in a delightful culinary journey with this exquisite Prosciutto and Artichoke Lasagna, a dish that beautifully marries the rich, savory notes of prosciutto with the delicate, earthy flavor of fresh artichokes. Nestled in a luxurious, creamy béchamel sauce, this lasagna offers a perfect balance of textures and tastes, making it an ideal centerpiece for any gathering or a special weeknight meal. The salty bite of thinly sliced prosciutto provides a wonderful contrast to the otherwise subtle and elegant artichoke, creating a truly unforgettable Italian experience.

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My unforgettable trip to Sicily left a lasting impression, especially the vibrant markets overflowing with fresh, seasonal produce. I still vividly recall the mesmerizing mountains of gorgeous, verdant artichoke buds displayed daily. This enchanting sight ignited a desire within me to recreate a Sicily-inspired, artichoke-centric dish once I returned home. It was during this quest that I stumbled upon a fantastic recipe for Artichoke and Prosciutto Lasagna in an issue of the Italian Cucina Moderna magazine, which I picked up from a charming newspaper kiosk in Catania.

The recipe immediately captivated me. Its description promised a harmonious blend: a velvety, creamy béchamel sauce tenderly cradling sautéed artichokes, with the distinctive salty kick of prosciutto elevating the delicate flavors of the dish. I meticulously translated the instructions, eager to bring this Italian classic to life in my own kitchen. While I’m certain the experience would have been even more sublime with the truly fresh, local Sicilian artichokes, the ones I sourced from my local produce grocer proved to be incredibly tasty. The final dish lived up to every expectation, delivering a depth of flavor and comforting richness that I had eagerly anticipated.

Have you ever considered preparing fresh artichokes from scratch? For many, the idea might seem daunting or overly complicated, but I assure you, it’s actually quite straightforward and incredibly rewarding! The effort you invest in cleaning and preparing fresh artichokes pays off immensely, resulting in a flavor profile far superior to that of their frozen counterparts (and let’s not even compare them to the canned variety, which often lack the true essence of the vegetable). If your only experience with artichokes has been limited to pickled hearts, I wholeheartedly challenge you to embrace this wonderful spring dish. It truly highlights and enhances the elegant, nuanced flavor of fresh artichokes to absolute perfection, offering a culinary revelation you won’t regret.

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Prosciutto and Artichoke Lasagna

This Prosciutto and Artichoke Lasagna features a luscious, creamy béchamel sauce enveloping tender sautéed artichokes, with the delicate saltiness of prosciutto adding an irresistible contrast to a subtle, elegant dish.

Servings 4 servings

Author Marie Asselin (FoodNouveau.com)

Ingredients

For the béchamel (white sauce):

• 3 tbsp 45 ml all-purpose flour
• 2 cups 500 ml milk, warm
• ¼ cup 60 ml butter
• Nutmeg

For the artichokes:

• 6 artichokes
• 2 tbsp 30 ml extra-virgin olive oil
• 1 clove garlic minced
• Sea salt and freshly ground black pepper
• 2 tbsp 30 ml flat-leaf parsley, minced

For the lasagna:

• Fresh lasagna pasta or quick-cooking lasagna pasta
• 9 slices prosciutto about 4.4 oz (125 g)
• 2 oz 57 g freshly grated Parmigiano-Reggiano
• 1 tbsp 15 ml butter

Instructions

• Make the béchamel: Begin by melting ¼ cup (60 ml) of butter in a sturdy saucepan over medium heat. Once melted, add the all-purpose flour, whisking continuously to ensure it fully incorporates with the butter, forming a smooth roux. Cook this mixture for approximately 1 minute, continuing to whisk, which helps to cook out the raw flour taste. Gradually and slowly, pour in the warm milk, whisking constantly and vigorously. This steady whisking is crucial to prevent lumps and create a silky-smooth sauce. Season generously with sea salt, freshly ground black pepper, and a grating of fresh nutmeg for an added layer of aroma and flavor. Bring the sauce to a gentle simmer over low heat and continue to cook for about 5 minutes, stirring occasionally, until it thickens to a rich, creamy consistency. Remove the béchamel from the heat, cover it to prevent a skin from forming, and set aside.
• For the artichokes: First, clean and prepare your fresh artichokes using the detailed method outlined below in this article. Once prepared, take each artichoke heart, cut it in half lengthwise, and then cut each half into fourths. This will yield 8 uniform slices per artichoke, perfect for layering in your lasagna.
• Heat the extra-virgin olive oil in a medium skillet over medium-high heat. Add the prepared artichoke slices and the minced garlic. Season generously with sea salt and freshly ground black pepper. Sauté the artichokes for about 5 minutes, or until they become tender with a delightful golden-brown sear in various spots. Remove the skillet from the heat and stir in the freshly chopped flat-leaf parsley, which adds a burst of freshness. Reserve the sautéed artichokes for assembly.
• Assemble the lasagna: Preheat your oven to 400°F [200°C]. Lightly grease a 9-inch square baking dish. Pour a generous ladleful of the creamy béchamel sauce into the bottom of the prepared dish and spread it evenly to coat the entire surface. Lay a single layer of lasagna pasta sheets over the sauce. Drizzle another ladleful of béchamel over the pasta, then distribute approximately a fourth of the sautéed artichokes evenly, followed by a sprinkle of a fourth of the freshly grated Parmigiano-Reggiano. Arrange 3 slices of prosciutto over this layer, then cover with another layer of lasagna pasta. Repeat this layering sequence (béchamel, artichokes, Parmigiano-Reggiano, prosciutto, pasta) twice more. To complete the lasagna assembly, pour all the remaining béchamel sauce over the final layer of pasta, ensuring it’s fully covered. Scatter any remaining artichokes and Parmigiano-Reggiano on top. Finally, dot the surface with 1 tablespoon of butter for extra richness and a golden crust.
• Bake the lasagna in the preheated oven for 25 minutes, or until it is heated through, the pasta is perfectly al dente, and the top has achieved a beautiful golden crust. Baking uncovered ensures that delicious browned top layer.
• Once baked, it’s essential to let the lasagna rest for 5-10 minutes before slicing and serving. This resting period allows the layers to set, making it easier to cut and ensuring each serving holds its shape beautifully. Serve this indulgent lasagna with a crisp, refreshing green salad to balance the richness.
• Translated and adapted from Cucina Magazine, original recipe by Livia Sala.

Notes

The sautéed artichokes prepared for this recipe are incredibly versatile! They can be savored on their own as a delightful side dish, incorporated into a fresh spring salad for added flavor and texture, or even used as a topping for bruschetta.

Did you make this?

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How to Prepare Fresh Artichokes: A Step-by-Step Guide

Preparing fresh artichokes might seem like a gourmet task, but it’s an incredibly straightforward process that unlocks their exquisite flavor. By following these simple steps, you’ll be able to clean and trim artichokes like a pro, ensuring they’re ready for any recipe, from sautéing to steaming. The reward of tasting a perfectly prepared fresh artichoke is well worth the minimal effort.

1. Cut the Stem Off: Begin by placing the artichoke on a cutting board. Using a sharp, serrated knife, carefully cut off the stem. You want to leave about an inch or two of the stem attached, as this part is tender and edible once peeled. Discard the very end of the stem, but feel free to peel and cook the remaining portion of the stem with the artichoke heart for extra deliciousness.

2. Peel the Outer Leaves: Start peeling the tough, dark green outer leaves from the base of the artichoke, one by one. These leaves are typically fibrous and inedible. Continue peeling until you reach the lighter green or yellowish inner leaves, which will be much more tender and pliable. You’ll notice the color change, and the leaves will snap off more easily as you get closer to the heart.

3. Cut the Top Off: With a sharp knife, carefully cut off the top third (or approximately two-thirds from the top, depending on the artichoke’s size) of the artichoke. This action removes the prickly tips of the remaining leaves, exposing the tender inner heart and the fuzzy choke at its center. Aim for a clean, even cut across the top.

4. Trim the Base: Inspect the base of the artichoke for any remaining dark green or discolored bits of outer leaves. Use a paring knife or a vegetable peeler to trim away these tough, fibrous sections around the base and stem. Your goal is to reveal the pale, tender artichoke bottom, which is the most prized part of the vegetable.

5. Scoop Out the Choke: Once the top is cut and the base is trimmed, you’ll see a fuzzy, fibrous center – this is the “choke,” and it’s inedible. Using a small spoon, a melon baller, or the tip of a paring knife, carefully scoop out and discard all of this fuzzy material until you reach the smooth, firm artichoke heart beneath. Be thorough to ensure no fibers remain.

6. Prevent Discoloration with Lemon Juice: Artichokes, once cut and exposed to air, will quickly oxidize and turn brown. To prevent this, immediately rub the entire surface of the prepared artichoke (especially the cut areas) with a cut lemon or douse it in lemon juice. Alternatively, you can submerge the cleaned artichokes in a bowl of cold water with a few lemon slices until you are ready to cook them. This simple step ensures your artichokes remain beautifully vibrant.

Voilà! Your artichokes are now perfectly cleaned, trimmed, and ready to be transformed into a delicious dish. Whether you choose to roast, steam, sauté, or incorporate them into a magnificent lasagna, these freshly prepared artichokes will elevate your culinary creations.

Useful Resources for Artichoke Enthusiasts

For those eager to dive deeper into the world of artichokes, here are some invaluable resources that offer additional preparation techniques, cooking tips, and fascinating facts about this unique vegetable:

• Video Guide: How to Prepare an Artichoke – A visual guide to help you master the cleaning process.
• Artichoke Facts: Learn all about artichokes from The California Artichoke Advisory Board – Discover the history, cultivation, and nutritional benefits.
• Cooking & Eating Guide: How to Cook and Eat an Artichoke, by Simply Recipes – Comprehensive advice on enjoying cooked artichokes.
• Seasonal Recipe Ideas: Artichoke Seasonal Recipe Guide, by Martha Stewart – A collection of inspiring recipes to try with fresh artichokes.

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