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Artichoke Puree
Mix the potato, ricotta, egg yolk, flour and salt in a bowl until a soft wet dough forms. Meanwhile, bring a large pot of salted water to the boil and flour a work surface.
Roll the dough into a 2 inch-thick log and cut into thumb-sized pieces using a sharp knife.
Cook the dumplings in batches in the salted water for 3-4 minutes, until cooked through. Drain each batch in a colander.
Warm the butter and rosemary in a pan until golden brown. Fry the dumplings for a couple of minutes. Season and serve with the artichoke puree (below) and the rosemary butter poured over.
Chop the artichokes into slices. Heat the butter in a pan with 100ml water, add the artichokes and simmer for 25-30 minutes, until cooked.
Keep a few pieces whole and blend the rest. Keep warm