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Ingredients
  • subheading: for the pasta:
  • 300 g farina di semola (semolina flour) or plain pasta flour
  • 3 medium-sized free range eggs
  • a pinch of salt
  • subheading: for the artichoke layer:
  • 8 large /10 medium globe artichokes
  • extra virgin olive oil
  • salt
  • a glass of white wine
  • subheading: for the bèchamel sauce:
  • 50 g butter
  • 50 g plain flour
  • 700 ml whole milk
  • salt
  • black or white pepper
  • nutmeg
  • subheading: For the ricotta layer:
  • 300 g ricotta
  • 150 ml whole milk
  • salt
  • black pepper
  • subheading: and:
  • 100 g parmesan cheese
  • olive oil
  • salt and pepper
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