Chicken Brodo with Artichoke Tortellini and Spring Herbs

Ingredients

• 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
• Chicken brodo
• 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
• Pasta dough
• 300 gm "00" flour
• 3 eggs