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1
Pour the flour, eggs, and salt in a mixer fitted with a dough hook, and mix until the mixture forms a dough.
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2
Knead the dough for 5 minutes in the mixer.
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3
The dough should form a ball and be climbing up the dough hook.
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4
Add in 1 tablespoon of extra-virgin olive oil and 1/2 a ladle of lukewarm water and mix until well combined.
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5
Remove the dough from the mixer, cover with plastic wrap and let sit at room temperature for 20 minutes.
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6
Roll out with a pasta machine.
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7
Squeeze the lemons into a bowl of cold water.
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8
Peel and clean the artichokes and plunge them in water and lemon so they don't brown.
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9
One by one, slice the artichokes very thinly (you can do this on a mandoline if you prefer), returning to the ice water as you finish.
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10
Julienne the strips and return to the acidulated water.
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11
Brown the garlic in extra-virgin olive oil.
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12
Drain the artichokes and add them with a pinch of salt and pepper.
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13
Cook on high heat for 8 minutes, then pour in the fresh cream and reduce it all for about 10 minutes.
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14
Perfume with fresh marjoram.
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15
Wash the tomatoes and plunge them into boiling water for 10 seconds, then plunge them in ice water.
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16
Peel them, seed them, and dice them.
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17
(Set aside a few tablespoons of diced tomato for garnish.)
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18
Get 2 sheets of egg pasta, boil them in salt water, let them cool and cut them with the help of a circular pasta cutter until you have 24 little disks.
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19
In an oiled cake pan arrange 4 individual pasta disks and put the artichokes, grated Parmigiano-Reggiano, and tomatoes on top.
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20
Repeat the procedure 5 times, making 6 layers.
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21
Preheat the oven to 360 degrees F (180 degrees C).
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22
Bake for 8 minutes.
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23
Arrange portions of the lasagna in the center of 4 plates and garnish with diced tomatoes, marjoram leaves and drizzle everything with extra-virgin olive oil.
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24
Serve hot.
