• First, get rid of the artichokes’ stems, tips and outer leaves, then cut them in half and get rid of the central part. Dip them into water with lemon sauce for a couple of minutes, then rinse them and put them into a pan with some extra-virgin olive oil. Stir-fry for 5 minutes, then add the mushroom mixture.
  • Let it season by stirring frequently over low heat. Then, add a little white wine and a glass of warm water. Add a pinch of salt and pepper and some extra water if needed: cook for other 15-20 minutes and stir now and then.
  • In another pan, bring 100ml of water to temperature, then add mamma emma gnocchi and stir-fry for 3 minutes. When ready, add them to the sauce and let them season by stirring.
  • Arrange everything in a plate and garnish with some crumbled hazelnuts