Carasau bread lasagna with Gran Biscotto, Zafferano di Sardegna PDO béchamel, Fiore Sardo PDO and artichokes

For the béchamel: melt the butter in a saucepan, over low heat. Add the flour and whisk into the melted butter until smooth. Add the milk little by little, stirring continuously with the whisk to avoid lumps. Add the saffron, nutmeg, salt and pepper. Cook over low heat for about 15 minutes, stirring occasionally, until the béchamel sauce is fairly liquid.
Clean the artichokes, removing the thorny parts and the toughest outer leaves. Cut them into slices and soak them in water and lemon juice. Flavour a drizzle of oil with garlic in a frying pan. Add the artichokes and cook for about 10 minutes, stirring occasionally. Add the white wine and simmer until reduced. Season with salt and pepper.
Assemble the lasagna on a plate, starting with a small dollop of bechamel sauce. Cover it with a sheet of Carasau bread and spread it with a tablespoon of saffron béchamel. Add some artichokes, grated Fiore Sardo PDO and a layer of Gran Biscotto. Cover with another sheet of Carasau bread and repeat until all the ingredients are finished, ending with a sheet of Carasau bread.
Sprinkle the surface of the lasagna with grated cheese and a pinch of ground pepper. Garnish with a few marjoram leaves. If you like, you can put it under the grill in the oven for 2-3 minutes to brown it slightly. Leave it to rest for a few minutes before serving.