Trim the artichokes to the tender parts. Rub cut surfaces with lemon as you go to prevent darkening.
Quarter each trimmed artichoke lengthwise, remove prickly inner leaves and the fuzzy choke, then slice each quarter as thin as possible. Hold slices in water mixed with the lemon juice.
Drain and rinse the artichokes. Put them in a saute pan with salt, 3 tbsp (42 g) butter, and enough water to cover. Simmer gently until the water evaporates and the artichokes lightly brown. If they are not tender, add a little water and continue, always letting the water evaporate. Turn into a bowl and set aside.
Make the bechamel sauce to a thick-cream consistency. Reserve 4 to 5 tbsp, then mix the rest into the artichokes.
Make the yellow pasta dough. Cut into lasagne strips, parboil, and spread on cloth towels to dry.
Preheat the oven to 400 F (205 C).
Butter the lasagne pan and spread a little bechamel on the bottom. Add one fitted layer of pasta.
Spread a thin coating of the artichoke-bechamel mixture and sprinkle with Parmesan. Cover with pasta and repeat, building at least 6 pasta layers, sprinkling cheese between layers.
Spread the reserved bechamel over the top layer, dot with butter, and sprinkle with the remaining Parmesan.
Bake on the top rack 10 to 15 minutes until lightly golden. If no crust starts forming after the first few minutes, increase the oven by 50 to 75 F (30 to 40 C). Do not bake longer than 15 minutes total.
Rest about 10 minutes, then serve from the pan with Parmesan at the table.
