Separate the tops from the spiny artichoke and clean them well. Soak the tender part in cold water acidulated with lemon, cook it in a saucepan with boiling water for about 10 minutes.

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Remove the thorny tips from the artichoke, peel and clean the base and soak it in cold water acidulated with lemon; then cook it in the saucepan with the tops for about 4/5 minutes.

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Recover the artichoke scraps and sauté the finely chopped onion in a saucepan with a little olive oil and add the scraps, continue to sauté and add water and simmer for 30 minutes.

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In another saucepan, melt the Moliterno al Tartufo with the cream and then add the thinly sliced artichoke tops. Pour the mixture into a pitcher with the help of an immersion blender, add pepper, olive oil and form a glossy green cream.

Strain the artichoke cooking juices and pour it in another mug with some soy and let some air incorporate so as to produce an edible foam.

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Cut some Moliterno al Tartufo into thin slices to create with rings two discs and a ring for garnishing the artichoke on the plate.

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Combine all the preparations in the dish, placing in the following order: a disc of Moliterno al Tartufo, the artichoke flavor all around, the artichoke, the cream and artichoke inside, the ring of Moliterno al Tartufo in support and small dots of cream on top.