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Artichoke Lasagna
WSJ
Serves 6-8 as an appetizer, 4 as a main course

Place 3½ cups whole milk, 2 cloves garlic, minced, 3 sprigs thyme, 3 sprigs Italian parsley, 1 shallot, minced, 1 bay leaf and 1 stick celery , chopped, in a saucepan over high heat. Bring to a boil, then reduce heat to medium and simmer 3 minutes. Cover, remove from heat and steep 30 minutes. Strain, discarding vegetables. Reserve milk and keep warm.

Melt 3 tablespoons unsalted butter in a medium saucepan over medium heat. Add 2 cloves garlic, minced, and 1 shallot, minced, and cook until soft, 4-5 minutes. Add 3 tablespoons flour and cook, stirring to prevent browning, 3 minutes. Whisk in reserved milk and continue whisking until béchamel is thick and creamy. Season with salt, black pepper and Tabasco to taste.

In a large sauté pan over medium heat, melt 3 tablespoons unsalted butter. Add 3 cloves garlic, minced, 2 shallots, minced and 3 sprigs thyme, and sauté until soft, 5-7 minutes. Add 3 9-ounce packages frozen artichoke hearts, thawed and cut in half, and cook 30 minutes, stirring often and drizzling in water if mixture is dry. Season with salt, black pepper and Tabasco to taste.

Preheat oven to 375 degrees. In a large pot, boil 12 dry lasagna noodles in salted water until al dente, 8-10 minutes. Drain pasta and refresh with cold water.

Spread a ¼-inch layer of béchamel over the bottom of a 9-by-9-inch pan and drizzle 2 tablespoons heavy cream over top. Cover with 4 noodles, overlapping slightly. Spread ½ artichokes, ½ cup grated Parmesan and ½ cup béchamel over noodles. Repeat with 4 more noodles, remaining artichokes and béchamel and another ½ cup Parmesan. Top with remaining noodles, 2 tablespoons Parmesan and 2 tablespoons heavy cream. Bake until bubbly, 30-40 minutes.

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