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1.
Make sure the artichoke stem is firm. That indicates its freshness.
2.
First remove the heart of the artichokes. To do this, cut off the stem with a good knife, remove the small hard leaves and cut around the base of the blossom to remove the heart. Remove only as many layers of leaves as necessary: as soon as the white of the heart appears, cut off only the dark part of the leaves. Remove the choke in the center of the artichoke. Then rub the artichoke hearts with a lemon slice so they don't turn black during cooking.
3.
Cook the artichoke hearts in boiling salted water with the lemon juice for 15–20 minutes.
4.
Sauté the chopped garlic in a greased pan over low heat. Add the cooked and coarsely chopped artichoke pieces. Season with parsley, salt, and pepper.
5.
Prepare the cream in a bowl: mix the white wine, the egg yolk, and the liquid cream until a homogeneous texture is achieved.
6.
Pour the casserole into an oiled dish: start with a layer of pasta, then a layer of crumbled mozzarella, a layer of cream and finally a layer of artichokes. Repeat the process and finish with the mozzarella.
7.
Bake at 200°C for 20 minutes, until a golden crust forms.
