Artichoke dumplings

Preparation:

Preparation: Arrange the flour on a pastry board and sprinkle with salt; in the central hollow place an egg and 70 g of soft butter cut into pieces. Begin to knead the ingredients, adding, if necessary, a couple of tablespoons of warm water. Then work more vigorously, until you obtain a firm and elastic dough: roll it into a ball and leave it to rest, covered with a damp cloth, for 20 minutes. In the meantime, trim the artichokes and remove the tougher leaves and stems; as they are ready, put them in water acidulated with lemon juice (this to prevent them from blackening). Bring salted water to the boil and boil the artichokes, drain them al dente (after about 20 minutes) and leave to drain in the colander. Very finely chop the ham and put it in a bowl with the grated Emmenthal, the chopped basil, an egg and a pinch of salt. Stir the mixture carefully, until it is homogeneous; then distribute it in the artichokes, in which you will have formed a hollow by spreading the leaves; press the mixture well inside. Roll out the dough into a thin sheet on a floured surface and cut out four squares (large enough to wrap an artichoke) and four strips. Wrap the artichokes 'in bundles' with the squares of pasta and seal the closures with the strips. Now brush the bundles with the remaining egg (previously blended), arrange them in a buttered baking dish and bake them at 200 degrees for 25 minutes. Serve them right away.