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Ingredients
- 5 Artichokes (peeled)
- 1 garlic clove (peeled)
- 100g Olive oil
- 100g dry white wine
- 6 mint leaves
- 150 mascarpone cheese
- 80 pecorino cheese
- 200g water
- 4g ground black pepper
Instructions
Sauté the garlic in olive oil until golden.
Add the artichokes and simmer in low heat.
Add the white wine and let the alcohol evaporate then add the water and the mint. Let simmer gently, covered, for 15 minutes.
Let the artichokes cool down. Chop finely and add mascarpone, pecorino cheese, and black pepper.
Transfer the filling mixture into a piping bag for easy filling of ravioli or other pasta shapes and refrigerate to let it set before using.
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