The flavour of this dish depends on the quality of the brodo or
stock. Be sure to season it well.
6globe artichokes1lemon, juice only1 tbspolive oil1white onion, coarsely chopped3garlic cloves, coarsely chopped180 mlwhite wine2 tbsp eachtarragon leaves, chervil sprigs and coarsely chopped chives, plus extra of each to serve65 gm(1/3 cup) ricotta1 tbspfinely grated parmesan1egg yolk1egg, lightly beaten, for brushingChicken brodo2chicken carcasses, rinsed2celery stalks, coarsely chopped1carrot, coarsely chopped1onion, halved1head garlic1 eachthyme and bay sprigPasta dough300 gm“00” flour3eggs
For chicken brodo, preheat oven to 200C. Combine carcasses, vegetables and garlic in a roasting pan and roast until golden (1 hour). Transfer to a large saucepan, add remaining ingredients and enough water to just cover. Bring to the boil over high heat, skim scum from surface and simmer over low-medium heat until stock is well flavoured (2-3 hours). Carefully strain stock (discard solids), cool, then refrigerate until fat comes to surface (3-4 hours). Skim fat from surface and discard. Transfer 2 litres stock to a saucepan (any remaining will freeze for up to 1 month).
Meanwhile, for pasta dough, process ingredients in a food processor until a dough forms. Turn onto a lightly floured work surface and knead until smooth. Cover in plastic wrap and stand to rest (1 hour).
Meanwhile, trim tops of artichokes by 2cm with a serrated knife, remove outer leaves with your fingers until you reach the pale inner heart (discard leaves). Trim stems to 4cm and peel green exterior until you reach pale inner flesh. Remove inner hairy choke from heart with a melon-baller. Cut lengthways into wedges, add to a bowl with lemon juice, toss to combine, drain well.
Heat oil in a saucepan, add onion and garlic and sauté over medium heat until soft (10 minutes). Add wine and two-thirds of the artichoke, bring to the simmer, then cook, stirring occasionally over medium heat, until artichoke is tender (10-20 minutes). Cool, drain well, then process in a food processor until finely chopped. Transfer to a bowl. Finely chop herbs and add to bowl with ricotta, parmesan and egg yolk, season to taste.
Divide dough in two and, working with one piece at a time and with a pasta machine with rollers at the widest setting, roll pasta, folding and rolling and reducing settings notch by notch until pasta is 3mm thick. Cover with a damp tea towel and repeat with remaining pasta. Cut into rounds with a 9cm-diameter cutter, then place 1 tbsp artichoke mixture in the centre of each round. Brush edges with eggwash, then fold over to enclose and form a semicircle, pressing edges to seal. Brush corners of pasta and bring together, pressing to seal. Place on a lightly floured tray, repeat with remaining pasta and artichoke mixture.
Bring stock to boil, season to taste, add remaining artichoke, simmer over medium heat until tender (10-15 minutes). Cook tortellini in a separate saucepan of boiling water until cooked (3-5 minutes). Transfer to serving bowl, scatter with extra herbs, top with artichokes, ladle stock over and serve.