Clean the artichokes and cut them into wedges. If the artichoke stems are tender, use them as well.

Place the artichokes in a skillet with garlic, parsley, and a little olive oil. Cook over medium heat. If needed, add a little water to finish cooking.

When the artichokes are cooked, remove the garlic and parsley. Set aside a few pieces for garnish and blend the rest.

Add salt, then add the ricotta cheese and continue blending. The mixture should be a creamy consistency, not too thick. If needed, thin it with a little water.

Even if using no-boil lasagna noodles, I like to blanch them briefly before baking. In a baking dish, spread a layer of artichoke cream, then add a layer of lasagna noodles, a sprinkle of Parmesan, and mozzarella. Alternate layers of artichoke cream and noodles until all ingredients are used. Add the reserved artichoke pieces on top.

Bake for about 20 minutes in a preheated oven at 350°F (180°C).