We had a fantastic Christmas and, as usual, ate an abundance of food on Christmas Day. Our turkey was sensational!
We had a fantastic Christmas and, as usual, ate an abundance of food on Christmas Day. Our turkey was sensational! It’s surprising just how much protein you eat over the festive season in fact - turkey, ham and pork. We went camping from Boxing Day to New Year’s Eve and so had plenty of BBQs, cooking sausages, chicken, camp-oven beef and lamb roasts – there’s nothing like cooking in the open air. One night we had one of the young pigs cooked over the grill. There were 24 of us camping and we also had some guests who came out for the day so we had 30 for dinner but there was plenty to go round.
So when we arrived home from the camping trip, I was craving veggies. I didn't have much food in the house and our Perth friends were arriving as well, so I had to think of something quick to cook.
I always have preserved artichokes and lasagne sheets in my pantry and provolone cheese in the fridge, so after some quick thinking, I decided to make my artichoke lasagne. It always goes down well with family and friends.
So when we arrived home from the camping trip, I was craving veggies. I didn't have much food in the house and our Perth friends were arriving as well, so I had to think of something quick to cook.
I always have preserved artichokes and lasagne sheets in my pantry and provolone cheese in the fridge, so after some quick thinking, I decided to make my artichoke lasagne. It always goes down well with family and friends.
Artichoke Lasagne
Firstly you make a roux of 50g butter and 3/4 cup plain flour, gradually adding the milk over a low heat until you have a creamy consistency. Add a teaspoon of nutmeg and black pepper and then add 500g artichokes (tinned in oil will be fine) and stir until combined.
Firstly you make a roux of 50g butter and 3/4 cup plain flour, gradually adding the milk over a low heat until you have a creamy consistency. Add a teaspoon of nutmeg and black pepper and then add 500g artichokes (tinned in oil will be fine) and stir until combined.
Have lasagne sheets and sliced provolone cheese ready (mozzarella works just as well) as you want to assemble everything straight away before the artichoke sauce gets too thick. In an oiled rectangular dish, place some of the artichoke mixture, then a layer of lasagne sheets, another layer of artichoke mix, provolone cheese and lasagne sheets and repeat. Do until finished or to the top (4 layers of sheets usually). I had some leftover roast pumpkin so I did one layer with this mixed in with the artichoke. The top layer should be the artichoke mix with cheese on top and add a sprinkle of Parmigiano Reggiano on top.
Cover with foil and cook in the oven for 30-40 minutes and then remove the foil and cook until golden brown. Take out of oven, cover back with foil and let it set for 10 minutes.
It was a refreshing change to have a vegetarian dinner and we enjoyed a glass of our delicious Pinot Grigio with it.
Happy New Year everyone!
