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Vegetables - Artichoke -  Artichoke Lasagna Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3463

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Vegetables - Artichoke - Artichoke Lasagna

Bechamel sauce:
2 tablespoons butter
1 onion, chopped
1 bay leaf
2 tablespoons flour
2 cups milk
Salt and pepper

2 pounds lasagna sheets
2 (12-oz.) cans artichoke hearts
2 (12-oz.) containers ricotta cheese
2 cups grated Romano cheese
Salt and pepper to taste
2 cups bechamel sauce (above)
3 eggs
1/2 cup chopped parsley
4 cups shredded mozzarella, preferably fresh

Preheat oven to 375 degrees F.

For sauce: Melt butter in a sauté pan over medium heat. Add chopped onion and bay leaf. Slowly add flour to form a thick paste, then add milk to thin it. Season with salt and pepper. Remove from heat. Set aside.

Place lasagna sheets in a pot of boiling water for several seconds, then cool in ice water. Set aside. Drain artichoke hearts in a colander and season with salt and pepper.

Blend ricotta and Romano cheeses, bechamel sauce, eggs and parsley in a mixing bowl. Layer bottom of a 4-quart, ovenproof lasagna pan with pasta sheets. Lightly coat pasta with ricotta mixture, top with artichokes and sprinkle with mozzarella. Repeat until all the ricotta mixture is gone (about four times). Bake at 375 degrees for 45 minutes.

Serves 4
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Vegetables - Artichoke -  Artichoke Lasagna By Julie Rieve Vegetables - Artichoke - Artichoke Lasagna By Julie Rieve

Vegetables - Artichoke -  Artichoke Lasagna By Julie Rieve
Olive Oil 1 (9 oz) pkg frozen artichoke hearts (can substitute non-marinated canned) 1 (6 oz) jar marinated artichoke hearts 4 1/2 cups spicy purchased pasta sauce 9 no boil lasagna noodles (from an 8oz pkg such as Barilla or Delverti brands) 1 (15oz) containeer of ricotta cheese 2 cups grated mozzarellas cheese 1 1/2 cup of grated fine Parmesan (not Kraft grated but fresh) 1/2 cup chopped fresh basil Heavy foil Preheat oven to 375. Brush a 9x9x2 baking pan with olive oil. Cook frozen artichokes in pkg in microwave on high aprox 5 mins.; cool. Chop coarsely; place in

Vegetables - Artichoke -  Artichoke Dressing Vegetables - Artichoke - Artichoke Dressing

Vegetables - Artichoke -  Artichoke Dressing
4 1/2 oz jar marinated artichoke hearts, undrained and sliced 2 oz. can anchovies, undrained and chopped 1/4 c. red wine vinegar 1/4 c. sliced ripe olives 1/4 c. sliced pimento-stuffed olives 2 tbl. capers freshly ground pepper Combine all ingredients, stirring mixture. Yield 1 2/3 cups. This goes with a tossed mixed green salad that has mushrooms and radishes, and crispy Italian croutons. Courtesy: Southern Living 1984 Annual