Sweet & Spicy Artichoke Lasagna

Artichokes are one of my favourite ingredients. Not easy to find them perfectly fresh in Florida, but sometimes it happens. So, an hour later I was in the kitchen preparing my mother’s classic “Artichokes lasagna”, layers of pasta, braised artichokes in EVOO, bechamel, and Parmigiano. Then I was thinking how to make this flavor more special, so I added a layer of mildly spiced, baked slices of pepperoni and finished the dish with a lemon hot honey sauce. This sweet and spicy, or "swicy" addition to the velvety Artichokes lasagna made the magic creating an exciting contrast and complexity!

Artichoke Lasagana, topped with baked pepperoni and lemon hot honey sauce.

Ingredients

For the artichokes

• 3 fresh globe artichokes

• 30g extra virgin olive oil (EVOO)

• 1 large shallot, julienned

• 2 garlic cloves, smashed

• ½ glass dry white wine

• 2 tbsp finely chopped parsley

• Salt and pepper to taste

For the Béchamel

• 80g butter

• 60g all-purpose flour

• 3 cups whole milk

• Salt, to taste

• Pinch of grated nutmeg

For the Lasagna

• 4 non-stick rectangular molds (2” x 4”)

• 1 pack fresh pasta sheets

• Braised artichokes (from above)

• 1½ cups grated Parmigiano Reggiano

• 16 large slices pepperoni (or 32 small slices)

• 4 tbsp hot honey

• 2 tbsp lemon juice

Instructions

Preparing the Artichokes

1. Trim the Artichokes

   • Remove the first two rows of tough, outer leaves.

   • Peel the stems with a paring knife.

   • Trim about 1 inch off the tips of the leaves.

   • Using a paring knife, trim around the base until you reach the tender heart.

   • Place in ice water with lemon juice to prevent browning.

2. Braise the Artichokes

   • Cut the prepared artichokes into ½-inch rounds, then into julienne strips.

   • Heat EVOO in a pan over medium heat.

   • Add shallots and smashed garlic; sauté until golden. Remove garlic to prevent burning.

   • Add artichokes and stems, then sauté for a few minutes.

   • Pour in the white wine, season with salt, and cover. Braise for about 10 minutes until tender.

   • Adjust seasoning with salt and pepper, stir in chopped parsley, and set aside.

Making the Béchamel Sauce

1. Melt butter in a saucepan over medium heat.

2. Whisk in flour and cook for 2-3 minutes until lightly golden.

3. Gradually add milk, whisking continuously to prevent lumps.

4. Season with salt and nutmeg.

5. Bring to a gentle boil while stirring until thickened. Remove from heat and set aside.

Preparing the Pepperoni & Hot Honey

• Roast pepperoni slices in a 350°F oven for a few minutes until crispy. Set aside.

• For the hot honey sauce, heat honey, lemon juice, and blanched lemon zest in a small saucepan over medium heat. Bring to a boil, then remove from heat.

Assembling the Lasagna

1. Preheat oven to 350°F.

2. In each rectangular mold, layer as follows:

   • Béchamel

   • A trimmed pasta sheet

   • More béchamel

   • Braised artichokes

   • Grated Parmigiano Reggiano

   • Repeat layers until the mold is full.

   • Finish with a generous layer of Parmigiano.

3. Bake for 30 minutes.

4. Turn off the oven and let the lasagna rest, covered with foil, for another 30 minutes.

5. Using a spatula, transfer lasagna to a plate. Top with a touch of béchamel, crispy pepperoni slices, a drizzle of hot honey, and lemon zest. Garnish with extra braised artichoke slices.

Tips

• Prevent Browning: Adding a splash of vinegar to the lemon water enhances preservation.

• Alternative Cooking Methods: The braised artichokes can also be steamed, boiled, or fried as a delicious side dish.

Enjoy this indulgent yet balanced dish, where rich and creamy meets sweet and spicy!