Begin with the artichoke sauce, which can also be used to dress a simple pasta dish. Make the battuto, a mix of finely minced carrot, celery and onion and cook it over low heat for five minutes with extra virgin olive oil until golden. In the meantime, clean the artichokes, removing the tough outer leaves, and cut them into small pieces. Use also the final part of the stem, if tender: just remove the skin and cut into small cubes. Add the artichokes into the pan and cook for about ten minutes, stirring often. Pour in with white wine and reduce, it will require an additional 8-10 minutes.

Meanwhile cook the pasta, drain it al dente and pour into a bowl with butter, 150 g of grated provolone and mozzarella and 100 g of grated Parmigiano Reggiano. Stir to melt the cheese.

Scoop half of the seasoned pasta into a baking pan, cover with a layer of artichoke sauce and a few tablespoons of grated provolone and mozzarella. Scoop in the left pasta and finish again with the artichoke ragout and the grated provolone and mozzarella.

Heat the oven to 190°C and bake for about ten minutes, until the mozzarella is melting and stringy. Serve immediately and enjoy!