'cannelloni' with artichoke hearts and raw ham

(max. 1 day in advance): Preheat the oven to 190 ° C. Cut the artichoke hearts coarsely. Heat the oil in a frying pan and fry the artichoke hearts and garlic for 3 minutes. Add the wine, rosemary and pepper to taste. Bake 5 minutes. Melt the butter in a pan with a thick bottom and add the flour while stirring. Keep stirring and when the flour starts to color, gradually add the milk and then the crème fraîche. Bring to the boil and simmer for 4 minutes while stirring. Season with salt and pepper. Remove the pan from the heat and add half of the cheese. Place the lasagne sheets with the short side towards you. Divide the artichoke hearts over it, put 2 slices of ham and roll on each lasagne. Put a layer of sauce in the dish and put the cannelloni in it. Spoon the rest of the sauce over it and sprinkle with the remaining cheese. Bake for 25 minutes in the middle of the oven. Allow to cool, keep covered in the refrigerator.

Remove the dish from the refrigerator 1 hour before use and place in a preheated oven at 190 ° C for 15 minutes. Serve, for example, with a tomato salad.