Gourmet puff pastries

Preparation:

Preparation: Prepare the first filling. Clean the artichokes: remove the thorns and any hay, cut them into slices and immerse them gradually in water and lemon juice. At the end, cut the bacon into small pieces and brown it for a couple of minutes in the hot oil. Then add the artichokes, well drained, and cook for a couple of minutes over high heat. Then add the wine and, when it has evaporated, add 3 teaspoons of flour, salt and pepper. Stir quickly, so as to avoid lumps forming, lower the heat and continue cooking for about 15 minutes, adding hot broth if it tends to dry out after cooking. Meanwhile, prepare the other filling. Remove the toughest end part of the asparagus and cut them into small pieces. Brown the crushed garlic cloves in the hot oil. Then add the asparagus and a pinch of salt and cook for about ten minutes, then remove the garlic. Lightly beat the egg with the cream, the Parmesan, a pinch of salt and pepper to taste. Roll out the dough and cut circles with a diameter of 5-6 cm from it, with which you will line well-buttered tartlet moulds. Spread the artichokes and the mozzarella cut into small pieces on half of them and cook them in the oven at 200 degrees for 10 minutes, then lower the temperature to 180 degrees and continue cooking for another 5-6 minutes. Fill the remaining ones with the asparagus, on which you will pour the egg mixture, and cook in a preheated oven at 200 degrees for 20 minutes. Serve the puff pastries warm or cold.