Pecorino-stuffed artichokes with guanciale and black truffle

Ingredients

Fruit & Vegetables

  • 8 baby violet artichokes
  • 1 lemon, juiced
  • 250g of baby violet artichokes
  • 1/2 lemon, juiced
  • 1 garlic clove, finely chopped
  • 100g of potatoes, finely diced
  • 1/2 garlic clove, minced

Store Cupboard

  • 1kg whole walnuts
  • 2 anchovy fillets
  • 250ml of vegetable stock
  • 4 egg yolks
  • salt
  • pepper

Oils & Vinegars

  • 200g of extra virgin olive oil
  • olive oil

Dairy

  • 93g of milk
  • 93g of double cream

Cheese

  • 47g of Parmesan, grated
  • 47g of pecorino, grated

Salad & Fresh Herbs

  • 37g of parsley, chopped
  • 20g of chervil leaves

Delicatessen

  • 8 slices of guanciale, measuring 6x6cm
  • 100g of black truffle