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1
In a large bowl, combine the water and lemon juice; set aside.
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2
Cut off the base of each artichoke.
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3
Snap off outer leaves until you reach leaves that are yellow at the bottom.
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4
Cut off the top third of artichokes; quarter artichokes.
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5
Immediately place artichokes in water mixture to keep them from browning.
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6
Drain artichokes.
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7
Meanwhile, preheat oven to 350 degrees.
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8
Cook noodles according to package directions; drain.
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9
Rinse with cold water; drain again.
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10
In a large saucepan, heat 2 tablespoons of the oil over medium heat.
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11
Add artichokes, pine nuts, and half of the garlic.
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12
Cook for 8 to 10 minutes or until artichokes are tender, stirring frequently.
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13
Transfer to the large bowl.
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14
Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg and salt.
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15
For sauce: In a small bowl or glass measure, combine broth and flour.
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16
In the large saucepan, heat the remaining 1 tablespoon oil over medium heat.
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17
Add the remaining garlic; cook and stir until garlic is tender but not brown.
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18
Stir in flour mixture and half-and-half.
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19
Cook and stir until mixture is thickened and bubbly.
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20
Remove from heat.
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21
Stir in the remaining 1/2 cup basil.
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22
In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.
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23
To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish.
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24
Layer three of the cooked noodles in the dish.
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25
Spread with one-third of the artichoke mixture and one-third of the remaining sauce.
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26
Sprinkle with 1/2 cup of the mozzarella mixture.
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27
Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times.
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28
Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned.
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29
Let stand for 15 minutes before serving.
