Melt the butter in a saucepan over medium heat.

Add the flour and whisk continuously until a smooth roux forms with no lumps remaining.

In a separate saucepan, heat the milk until it reaches a gentle boil.

Remove the milk from the heat and gradually whisk it into the roux until fully incorporated.

Return the mixture to the stove and season lightly with salt and a pinch of nutmeg.

Cook over medium heat, stirring constantly, until the béchamel thickens to a smooth, creamy consistency.

Set aside.

Remove the stems from the artichokes at the base of the leaves.

Peel the stems and reserve them.

Strip away the tough outer leaves, leaving only the tender inner heart.

Trim the tops of the artichokes and cut each one in half.

Remove the inner choke and any fibrous portions.

Place the cleaned artichokes in a bowl filled with cold water and the juice of one lemon.

Let them soak for approximately 30 minutes to prevent discoloration.

Bring a large pot of water to a boil.

Add the artichokes and cook for 15 minutes, or until slightly tender.

Drain thoroughly and allow them to cool.

Once cooled, transfer the artichokes and reserved stems to a blender.

Add the eggs and grated Parmigiano cheese.

Blend until the mixture is as smooth as possible.

Transfer the blended artichoke mixture to a large bowl.

Add the prepared béchamel sauce and stir until evenly combined.

Season with salt and black pepper to taste.

Lightly grease a baking dish with olive oil.

Sprinkle the bottom with breadcrumbs.

Pour the artichoke mixture into the prepared dish and spread it into an even layer.

Drizzle a little olive oil over the surface.

Finish with a light sprinkling of grated Parmigiano cheese and breadcrumbs.

Preheat the oven to 350°F (180°C).

Place the casserole in the oven and bake for approximately 45 minutes.

The casserole is ready when the top is golden brown and a crisp crust has formed.

Remove the casserole from the oven and allow it to rest for about 5 minutes before serving.

Serve