1. Preheat oven to 350º. Lightly butter a 9×13 deep baking dish and set aside.

2. In a saute pan over medium heat melt 2 T. butter and add the bite size artichoke hearts. Saute the artichoke hearts in the butter for about 4 minutes until they are tender and the butter is all absorbed. Turn off heat.

3. In a deep saucepan melt the 8 T. butter over medium-low heat. Once the butter is totally melted add the flour and whisk constantly for 4-5 minutes to make sure the flour is cooked. Be sure to keep whisking so that the butter and flour don’t burn. Then, slowly whisk in the milk, continually whisking to make sure the butter/flour mixture gets evenly incorporated. Keep stirring the white sauce over medium heat until it thickens. About 5 minutes. Then, add a few pinches of Kosher salt and freshly ground black better to taste. Once the sauce as thickened to the consistency of a thin pudding, remove from heat.

4. Begin assembling the lasagna by spreading a thin layer of white sauce on the bottom of the pan. Then line up four noodles on top of it, it’s alright if the noodles overlap slightly. Cover the noodles with another layer of white sauce. Then, top it with half of the saute artichoke hearts. Scatter ½ c. of the parmesan over the artichokes and top with a second layer of noodles. Repeat layering with the sauce, artichokes and parmesan cheese. Top with a third layer of noodles. At this point, cover the remaining sauce and cover the top noodles completely. Then scatter a pinch or two of parmesan top if any remains.

5. Bake for 45 minutes, or until the sauce is bubble and lightly golden on top.