Make the béchamel sauce melting the Burroliva in a pan, adding the flour and stirring quickly pouring the milk. Stir continuously, until it creates bubbles: this means that it is ready. Turn off the fire and pour in the whole soft cheese and let it melt gently. In another pan cook the artichokes (previously cleaned and kept in water with lemon), cut into very thin slices. Take a baking dish and start layering the sheets of lasagna, starting with a layer of cream of artichokes, soft cheese and a béchamel sauce. Finally add a little of stewed artichokes in which you add the chopped parsley and roman mint. Put over a small mix of béchamel sauces and cream of artichokes, a sprinkling of Parmesan cheese and bread crumbs to give crispiness. Bake at 200 degrees for 30 minutes or until golden brown. Serve the next day at room temperature.