Cannelloni of Artichoke

Pasta dough

1. To make the pasta, start by combining your eggs with your pasta flour one at a time in a food processor until coffee bean size balls of dough form. Turn the dough out and knead dough by hand on a floured surface until you get a smooth dough.

Filling

1. Cut the peeled Jerusalem artichokes into similar sized pieces and fry in a heavy bottom saucepan with a little olive oil until golden. Add thyme, salt and pepper. Splash with a dash of water and place a lid on the saucepan to braise the artichokes until soft but not completely broken down. The water should evaporate away. If the artichokes are still hard repeat with a little more water.
2. Prepare half the globe artichokes by gently simmering it with cream and two cloves of garlic until the liquid is reduced by half. Then puree it to a smooth consistency with a hand held blender.
3. Dice the remaining artichokes and reserve.
4. Sauté the spinach in a little oil in a pan until wilted. Drain and allow to cool. Mix the spinach with the braised Jerusalem artichokes, reserved diced artichokes and a few tablespoons of the artichoke cream. Season with the zest of one lemon and a teaspoon of chopped parsley, salt and freshly ground black pepper.

To finish

1. Roll the pasta out into 6 lasagna sheets.
2. Divide the artichoke mixture into six and spoon onto the lasagna sheets. Roll them into cannelloni.
3. Butter an ovenproof dish large enough to hold the cannelloni. Spread a few tablespoons of artichoke cream on the bottom of the dish and arrange the cannelloni on top.
4. Cover with the remaining cream sauce with slices of Crecenza cheese, truffle oil (or fresh truffle, optional) and Parmesan cheese.
5. Place into a preheated oven at 180 degrees C and bake for 20 minutes until bubbling and lightly golden.
6. Allow to rest for 10 minutes then serve.