About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Lasagna with Mushrooms and Ham | Main | Lasagna with Ricotta Pesto »

Lasagne with Artichokes

This is most certainly NOT a Rachel Ray recipe but it is as rich and wonderful as it is time consuming. Luckily for me I had my trusty, well-trained assistant, Kathryn, to help me out.
I trimmed and cooked the artichokes; Kathryn made the béchamel. We made the pasta and did the assembly together. I loved pulling the cold lasagne out of the water to wash them gently “like lingerie” as Marcella directs.

We did all of this on Wednesday morning because I had a busy day planned on Thursday and one of Kathryn’s good friends from college was coming to visit. I preheated the oven and put in the pan, after leaving it out of the refrigerator for about an hour. That’s when disaster struck. We had a big thunderstorm and lost power. “Disastro!!!” The oven stayed hot enough to heat the lasange through but I wasn’t able to get a nice crust on the top. We ate it with a salad and candlelight. It was hot but I am not sure it was really fully cooked. Still, it was silky smooth and delicious.

I took a photo before I put it into the oven but didn’t try later, since the light was literally non existent

las.jpg

A few little notes--we got seven layers out of the recipe but we didn't really need the two inch high sides on the pan. It would have worked fine in a regular,
Pyrex 9X13 inch dish.

Comments (3)

Jan, so sorry to hear about the loss of power.

I mentioned in an earlier post that my husband and I are passionate about this recipe. I think I may have even said "insanely passionate". We are also fortunate to have access to very good artichokes.

Marcella Hazan:

Jan, the lasagne were certainly cooked, although they were not finished off with the very nice they form on top. In my oven the broiler element is overhead and it works like a salamander. When the lasagne are (I use the plural Italian-style) done at the regular oven temperature, I turn on the oven for a minute to crisp the top.

@ Susie L. I wonder if you and Mark were introduced to this in Venice where the artichokes are sublime. What kind of artichokes do you have access to? I no longer use the big globe artichokes, I wait for the baby artichokes to get to the market.

Marcella, we never made this in your classes, but we remember well the beautiful artichokes of May at the Rialto.

We live in Marin County, just a few miles North of the Golden Gate Bridge. We have a fantastic farmer's market here and it manages to get better every year.

We have two seasons for artichokes, Spring and Fall. Fall is a shorter season than Spring. Spring and Fall is when we make this dish, as well as your recipe for preserved artichokes. At other times of year, we look for moderately sized artichokes, never the huge globe types. We often make your alla Romana and your stuffed artichoke recipes with the moderate size. The huge globe types we see here are very tough, with a huge choke.

We are now seeing artichokes with a purple tinge to them, reminiscent of what we have seen in Italy, as well as long-stemmed artichokes.

Speaking of preserving, we are going to make your Melanzane sott'Olio today!

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