Procedure

To prepare lasagna with artichokes, Saffron and caciocavallo, first prepare the bechamel: heat the milk with the saffron, Then melt the butter over low heat, then remove the pan from the heat and add the flour and mix to form a roux (thick cream). Then, pour over flour mixture to the butter and hot milk with saffron, a little at a time so that no lumps.

When you have added all the milk, put the pan on the stove, stirring constantly, until the cream is firmer, The indicator is your spoon, When will veil the bechamel is ready. Turn off the heat and add the grated pecorino and parmesan, to taste. Mix everything together and set aside.

Clean the artichokes removing the stems and tough outer leaves, then remove the end and cut them in half. Delete the goatee and soak them for 10 minutes inside in water acidulated with lemon juice. Dry the artichokes and cut into slices not too thin. Skip the artichokes in olive oil for 5 minutes, salt, pepper and add the chopped parsley.

Preheat the oven to 200 degrees static. Slice thinly the caciocavallo silano. Alternate in an ovenproof dish lasagna layers, artichokes, bechamel and buns. Complete the lasagna with artichokes, saffron and caciocavallo sprinkling the dough with the sole béchamel and spread on the surface some butter.

Pour a little vegetable broth along the edges of Lasagna, lifting them in order to make it penetrate all the way and cover with aluminum foil. Cook the lasagna in the oven for 20 minutes and then remove the foil: Cook until golden brown. Allow to cool lasagna with artichokes, saffron and cheese a few minutes and serve immediately. Bon appétit!