Recipe Name: Artichoke Lasagna with Ricotta and Capers
Category: Main Courses
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Thin Egg Lasagna Sheets | 500g |
| Artichokes | 10 |
| Extra Virgin Olive Oil | 3 tbsp |
| Vegetable Broth | 3 cups |
| Fresh Parsley | 2 tbsp |
| Garlic | 1 clove |
| Lemon | 1 |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Fresh Ricotta Cheese | 800g |
| Capers (Flower buds) | 20g |
| Grana Padano DOP Cheese | 100g |
| Fresh Thyme | 4 sprigs |
Instructions:
Step 1: Start by preparing the artichokes. Trim off the outer leaves, cut off the top, and remove the inner beard using a small knife. Once cleaned, cut the artichokes into thin slices.
Step 2: In a large pan, heat a drizzle of extra virgin olive oil and sauté the finely chopped garlic until fragrant. Add the artichokes and cook for about 10-12 minutes, stirring occasionally, until tender. Season with salt and pepper to taste. Set aside.
Step 3: While the artichokes are cooking, prepare the ricotta cream. Begin by rinsing 20g of caper flower buds, removing the stems, and finely chopping them with a knife.
Step 4: In a food processor, blend the fresh ricotta cheese until smooth and creamy. Transfer the ricotta into a bowl and mix in the vegetable broth to loosen the mixture. Stir in the grated Grana Padano cheese, whisking to combine until smooth. Season with olive oil, salt, and black pepper. Finally, fold in the chopped capers.
Step 5: Preheat your oven to 180°C (350°F). Lightly grease a 30×20 cm baking dish with olive oil. Begin layering the lasagna by spreading a thin layer of the ricotta mixture on the bottom of the dish.
Step 6: Next, add a layer of lasagna sheets on top of the ricotta cream. Follow with a layer of the sautéed artichokes. Continue layering with ricotta cream, lasagna sheets, and artichokes until all the ingredients are used up, finishing with a top layer of ricotta.
Step 7: For an extra burst of flavor, garnish the top of your lasagna with whole caper buds. Bake in the preheated oven for 30-35 minutes, or until the lasagna is golden and bubbling.
Step 8: Once done, remove from the oven and let the lasagna rest for 10 minutes before serving. Slice and enjoy this delicious, creamy, and savory dish!
This Artichoke Lasagna with Ricotta and Capers is a perfect combination of flavors with the earthy artichokes, creamy ricotta, and tangy capers. It’s an ideal dish for a special meal or to impress guests at your next dinner gathering. The richness of the Grana Padano cheese, the freshness of the herbs, and the slight bite from the capers will have your taste buds dancing in delight. Enjoy!
