The flavour of this dish depends on the quality of the brodo or stock. Be sure to season it well.
- 6 globe artichokes
- 1 lemon, juice only
- 1 tbsp olive oil
- 1 white onion, coarsely chopped
- 3 garlic cloves, coarsely chopped
- 180 ml white wine
- 2 tbsp each tarragon leaves, chervil sprigs and coarsely chopped chives, plus extra of each to serve
- 65 gm (1/3 cup) ricotta
- 1 tbsp finely grated parmesan
- 1 egg yolk
- 1 egg, lightly beaten, for brushing
- 2 chicken carcasses, rinsed
- 2 celery stalks, coarsely chopped
- 1 carrot, coarsely chopped
- 1 onion, halved
- 1 head garlic
- 1 each thyme and bay sprig
- 300 gm “00” flour
- 3 eggs
- 1For 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).
- 2Meanwhile, 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).
- 3Meanwhile, 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.
- 4Heat 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.
- 5Divide 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.
- 6Bring 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.
Drink Suggestion: Minerally Chablis. Drink suggestion by Max Allen