Artichoke lasagna: A taste journey to springtime Italy
Spinach and artichoke lasagna is the perfect weekend food.
ARTICHOKE LASAGNA is one of Suvi Kesäläinen’s go-to recipes. It may not be the most picturesque dish, but the taste is even better – just one forkful brings to mind the springtime in Italy.
“When the amount of light starts to increase in the spring here in Finland, I immediately start to crave pasta and fresh artichokes. These can be found in Italy, but a more affordable option than buying plane tickets is this delicious artichoke lasagna,” Design Stories contributor Kesäläinen explains.
Fresh basil serves as a refreshing flavor complement to the cheese and artichokes. The Menageri pepper mill is by Kay Bojesen, and the Easter Witch vase is by Artek.
Artichokes are in season in Italy in February–March, but elsewhere in spring, you can rely on canned ones.
“The trick of the recipe is indeed the water-packed artichoke. With béchamel sauce and cheese already containing fat, artichokes preserved in oil can make the lasagna taste stale - so do not use them. Water-packed artichokes can often be found right at your local grocery store.”
Artichoke lasagna is a slightly quicker version of traditional lasagna: the hours-long simmered meat sauces are left out. As for cheese, a tangy and salty pecorino is used.
“If you're not a fan of artichokes, you can replace them by adding more spinach and maybe even zucchini to the filling. However, fresh basil should not be skipped from the recipe; its freshness pairs pleasantly with the salty cheese and bittersweet artichokes,” Kesäläinen advises. You can find the recipe for spinach and artichoke lasagna below!
In this recipe, it's advisable to use water-packed artichoke hearts. The Steely grateris by Heirol.
The number of layers and lasagna sheets depends on the size of the baking dish you use. The blue Saari hand towel is from Lapuan Kankurit.
Spinach and artichoke lasagna
Ingredients:
500 ml whole milk
2 tbsp butter
3 tbsp all-purpose flour
salt and nutmeg
1 packet lasagna sheets (500 g)
2 cans (total about 500 g) artichokes in water
2 tbsp olive oil
1 garlic clove
100 ml white wine (or juice of 1 lemon)
150 g frozen spinach
zest of 1 lemon
bunch of basil
salt and black pepper
200 g grated pecorino and/or parmesan cheese
Directions:
Start by preparing the béchamel sauce. Melt butter in a saucepan and add flour. Let them cook for a couple of minutes while stirring, but do not let them brown. Then gradually add the warm milk, whisking constantly with a whisk or wooden fork until the milk is absorbed. Continue adding milk and stirring until all the liquid is used. Let the sauce simmer on low heat, stirring occasionally, until it thickens. Season with salt and freshly grated nutmeg.
Prepare the artichoke filling. Drain the artichokes, gently squeezing out any excess water. Cut the artichokes into quarters and add them to a pan with olive oil and grated garlic clove. Heat the mixture and add white wine (or lemon juice). Let the mixture simmer gently until the white wine has evaporated, then add the drained frozen spinach and lemon zest. Season gently with salt, as pecorino cheese is very salty.
Preheat the oven to 180 degrees Celsius. Parboil the lasagna sheets and lay them on clean kitchen towels for a moment. The number of layers and lasagna sheets depends on the size of the baking dish you use and how generously you layer the filling.
Start layering by spreading a couple of spoonfuls of béchamel sauce on the bottom of the baking dish. Place a layer of lasagna sheets on top of the sauce and spread a thin layer of artichoke mixture over the sheets. Sprinkle with a handful of cheese and tear a few basil leaves over it. Continue by adding another layer of béchamel sauce, lasagna sheets, artichoke filling, and cheese until you run out of filling.
Finish with a layer of béchamel sauce and artichoke filling. Spread the remaining cheese over the lasagna.
Bake the lasagna at 180 degrees Celsius for about 40–45 minutes. Let the lasagna rest for a moment before serving it with a green salad.
Grate some Parmesan on top and garnish with basil leaves. The KoKo plate is from Arabia.
See also:
• New tableware at Finnish Design Shop >
Published on 22 Feb, 2024
