Ingredients (Serves 4):

• 1 dl. white wine
• 2 shallots
• 300 g. smoked provolone
• 200 g. taleggio cheese
• EVOO
• 10 artichokes
• 200 g. Parmesan cheese
• 300 g. Fiorfiore lasagna
• For the béchamel sauce:
• 00 flour 70 gr
• 1 l. milk
• 70 g. butter
• black pepper
• nutmeg

Preparing:

1. Prepare the béchamel. Put the butter in a saucepan, melt on low heat it and stir in the flour. In another saucepan, heat the milk and add it little by little to the flour and butter cream. Cook over medium heat, stirring constantly until it has reached a creamy consistency. When cooked, add salt, pepper and grated nutmeg.
2. Prepare a minced shallot and fry it in a saucepan together with 4 tablespoons of oil. Add the sliced ​​artichokes and let them fry over medium heat. After 3-4- minutes, add a glass of white wine. Let the artichokes brown, season with salt and pepper, then finish cooking them covering the pan for 5-10 minutes on low heat, until they are very tender. If during this time the artichokes are too dry, add half a glass of water.
3. Cut the smoked cheese and taleggio into slices. Heat the lasagne in slightly salted boiling water with a drizzle of oil. Then drain them and spread them on a clean cloth. Butter a baking dish and spread a thin layer of bechamel on the bottom. Distributed a layer of lasagna, cover with a layer of artichoke, the cheeses, and continue with the bechamel sauce and Parmesan cheese. Repeat the sequence until you run out of ingredients, ending with lasagna, béchamel sauce and Parmesan cheese.
4. Bake at 180ºC for 20 minutes.