Stuffed Artichokes with Black Truffle Recipe - Great Italian Chefs

Ingredients

• 8 baby violet artichokes
• 1 lemon, juiced
• 1kg whole walnuts
• 200g of extra virgin olive oil
• 250g of baby violet artichokes
• 1/2 lemon, juiced
• 1 garlic clove, finely chopped
• 2 anchovy fillets
• 100g of potatoes, finely diced
• 250ml of vegetable stock
• olive oil
• 4 egg yolks
• 93g of milk
• 93g of double cream
• 47g of Parmesan, grated
• 47g of pecorino, grated
• 37g of parsley, chopped
• 1/2 garlic clove, minced
• 8 slices of guanciale, measuring 6x6cm
• 100g of black truffle
• 20g of chervil leaves
• salt
• pepper