METHOD:

1. Put the ricotta into a pan and heat stirring continually until it comes to the boil.
2. Sprinkle the semolina and the nutmeg onto the ricotta with a pinch of salt.
3. Cook the ricotta mix stirring continually over a low heat until the mix has become very thick.
4. Remove the pan from the heat, add the parmesan and egg yolks and beat them in well.
5. Lightly flour a clean surface and roll the mix into 1cm diameter sausages.
6. Cut these into 2cm long gnocchi.
7. Cook the gnocchi in boiling salted water for 2 minutes until they rise to the surface.
8. Drain the gnocchi and place onto serving plates.

METHOD:

1. Cut the artichokes into four and place the eight pieces onto the plate with the gnocchi.
2. Bring the cream to the boil with the cream to taste.
3. Add the parmesan to the cream and whisk of the heat until the parmesan has melted completely.
4. Whisk the egg yolks into the cream and pour it over the artichokes and gnocchi.
5. Sprinkle the flaked almonds and a little more parmesan over the top of the artichokes.
6. Gratinate the artichokes under a hot grill until the surface turns a golden brown and the almonds are slightly toasted.
7. Serve immediately.