Cookies with artichoke mousse

250 g of wheat flour, one egg, 50 g of Parmigiano Reggiano, 125 g of butter, salt.

For the cheese cream:

25 g of wheat flour, a quarter liter of milk, leftover cheese, salt, pepper.

For the mousse:

4-5 artichoke stems, one clove of garlic, one onion, extra virgin olive oil, salt, pepper.

On a work surface, arrange the flour, grated Parmigiano, and salt in a well; place the egg and softened butter in the center, then work until you obtain a smooth dough. Wrap it in plastic wrap and let it rest in the refrigerator for at least half an hour.

Meanwhile, prepare the cream. Gently toast the flour in a non-stick pan, pour in the milk while stirring constantly, and bring to a boil; after two or three minutes, add the finely chopped cheeses.

Clean the artichoke stems, removing the outer layer, and braise them in a pan with a sauté of garlic and onion; cook them over low heat, gradually adding the necessary amount of water. Let them cool, reduce them to a purée, add the cheese cream, and mix well to combine everything.

Roll out the dough, cut out square cookies measuring three centimeters per side, and bake them in the oven at 180°C for about ten minutes.

Using a pastry bag, distribute the artichoke mousse on each cookie.