Lasagne ai carciofi - artichoke lasagna

An in-depth breakdown on making the best Spring-time lasagna

The end of April marks my final lasagna bake as the warmer months approach. I’ll be spending less time turning the oven on. This isn’t a hearty loaded wintertime lasagna. It’s a delicate spring lasagna, perfect for lunch with a salad or can be made for dinner alongside a main. The artichokes are at the forefront of flavor, not to be masked by anything else.

While you can use fresh artichokes (look for the small ones not the globes) for this dish, I always like to share ingredients and methods that make it easy for everyone to enjoy. In the US, most artichokes come either jarred in a marinade (often not olive oil), packed in water with preservatives, or fresh. If you’re lucky enough to have a local Italian speciality market, you might find them grilled and stored in olive oil. The ones at the counter from Claudios would be great for this recipe.

I am going to show how you can use the bag of frozen artichoke hearts from Whole Foods. A few subscribers reached out asking if I could share more recipes using supermarket ingredients, since not everyone has access to or wants to order speciality items online. Whole Foods is a bit more nationally available than Wegmans, Acme, or ShopRite (though there are a lot of overlap in products), so I’ll try to feature ingredients that are more widely accessible across states.

Whole Food’s frozen artichokes are actually one of the few items I buy from there. And for anyone with dexterity issues, having cleaned/prepped artichokes not soaked in oils or seasonings is a great option to keep stocked in your freezer.

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