Baked artichoke and ricotta rollatini

Trim long, woody artichoke stems and remove the lower leaves. Boil the artichokes, fully submerged, 45 minutes to an hour depending on size.

In a food processor, blend egg yolks, water, salt, flour and olive oil for two minutes.

Check the dough sticks together like clay or play dough; if not, add a bit of water and blend until moldable but not tacky.

Knead about five minutes to a very smooth ball, cover with plastic wrap and rest about 30 minutes.

Rest the dough, covered, about 30 minutes before rolling.

Roll out and divide the dough; roll a piece thin enough to pass snugly through the pasta machine, pass it twice, then step the setting down one notch per pass, stopping around setting three.

Cut sheets about two to three inches wide and four to five inches long, fluting the edges with a pasta cutter if wanted. Move to a tray and dust each with a little flour so they do not stick; reserve extra dough.

Pull the artichokes from the boiling water and cool 10 to 15 minutes, or ice bath them.

Remove all the leaves and scoop out the hairy centre of each heart. Slice and dice the hearts to a chunky texture.

Mix the artichoke with chopped arugula, ricotta, egg yolks, lemon zest, salt and fresh cracked black pepper.

Boil the pasta sheets one at a time until al dente and transfer to a tray generously coated with olive oil.

Once cooled a minute, fill each sheet and roll it up; do not overstuff.

Pour a little cream, steeped a few minutes with garlic, thyme and lemon zest, into the bottom of a baking dish; set the rollatinis on top, splash more cream over, and sprinkle with mozzarella and parmesan.

Bake at 375 degrees 20 minutes, or until the cheese is dark golden and crispy.

Top with fresh oregano, thyme and basil and a little more parmesan.