Preparing the artichokes : Clean the artichokes by removing the tougher outer leaves and the inner beard. Cut them into thin wedges and immerse them in water acidulated with lemon juice to prevent them from blackening.
Cooking the artichokes : In a large pan, heat the extra virgin olive oil and sauté the finely chopped shallot. Add the drained artichokes and cook over medium heat for about 10 minutes. Pour in the white wine and let it evaporate. Season with salt and pepper to taste.
Making the béchamel : In a saucepan, melt the butter over low heat. Add the sifted flour, stirring vigorously to avoid lumps, forming the roux. Cook for a couple of minutes until the mixture is golden. Pour in the hot milk, stirring continuously. Bring to the boil and cook until the béchamel thickens. Season with salt and nutmeg.
Assembling the lasagna : In a baking dish, spread a thin layer of béchamel on the bottom. Place a layer of lasagna, followed by béchamel, artichokes, slices of scamorza and taleggio, and a sprinkling of Grana Padano. Repeat the layers until you run out of ingredients, finishing with béchamel and Grana Padano on top.
Baking : Preheat the oven to 180°C. Bake the lasagna for about 30-35 minutes, until the surface is golden and crispy. Once ready, remove from the oven and let rest for a few minutes before serving.
