Lasagna, 8, 3 Oz
Artichokes, 6
Lemon for acidulated water, 1
Grated Pecorino cheese, 7 Oz
Single cream, 7 Oz
Bacon, 3,3 Oz
Onion, 1/2
Grated Parmigiano Reggiano cheese, 1,2 Oz


Clean the artichokes by removing the tough outer leaves and the stem, cut them in four pieces and put them into the water with lemon juice to prevent discoloration. 
In a pan, fry the chopped onion and add the diced bacon, add the artichokes to the pan, add half a glass of water, salt and pepper and cook for 10 minutes. 
For the Pecorino cream: Put the single cream in a saucepan and bringing it to the boil, turn off the heat and add the grated Pecorino cheese.
Put the pot on the stove and once it reaches a boil, add salt and cook the lasagna for 3 minutes. Then put it on a canvas to dry.
Grease a baking sheet and cover with a layer of cream cheese; make a first layer of lasagna and spread over the cream cheese and artichokes; make a second layer of lasagna and add the cream and artichokes. Ultimate with a layer of lasagna, Pecorino cream and Parmigiano. Cook in the at 180 °C for twenty minutes. Retreats and serve.

Thanks to: Coriandoli di Sapore