Remove the outer tougher bracts and the tips of the artichokes. Leave about 2 centimeters of stem, cut into wedges, remove any chaff, and soak in water acidulated with the juice of half a lemon.

Bring salted water to a boil in a pot. Add the remaining lemon juice and cook the artichokes for about 10 minutes.

Drain them, lightly crush with a fork, and pass through a sieve, collecting in a saucepan.

Bring a large pot of salted water to a boil in another large pot. Add the oil and cook the lasagna in small batches.

Drain with a slotted spoon and lay them out to dry on a kitchen towel.

Put the butter in the saucepan with the pureed artichokes and melt over medium heat.

Sprinkle with flour passed through a sieve.

Cook for 5 minutes. Add the milk and, stirring constantly, continue cooking for another 5 minutes.

Season with salt and add nutmeg.

Grease a rectangular baking dish.

Arrange a layer of lasagna sheets in the bottom.

Repeat this order until all ingredients are used, ending with the cream and cheese.

Let the lasagna rest outside the oven for a few minutes before serving.