Mix the durum wheat semolina with the eggs and extra yolk. Knead until homogeneous. Wrap and chill for 2–3 hours.

Blend the poultry meat, egg white, and cream into a smooth mixture. Pass through a fine sieve.

Cook the finely chopped sweetbreads in half the butter, then cool.

Sweat the shallots in the remaining butter, add sliced truffles, and mix with the cooled sweetbreads and poultry mixture.

Roll out the dough thinly and cut circles.

Place a small spoonful of filling on half of the circles, cover with another circle, and press edges to seal.

Sauté shallots in butter, add truffles, and cook briefly. Flambé with Armagnac, deglaze with veal stock, and boil slightly. Set aside.

Peel and cut the artichokes into chunks. Sauté lightly in olive oil (without colouring) for 10 minutes.

Add milk, bring to the boil, and cook until puréed consistency.

Add crème fraîche, bring to the boil again, blend, and strain through a fine sieve. Keep warm.

Boil in salted water for 3–4 minutes, then drain.

Serve the ravioli in deep plates with the truffle sauce.

Froth 400 g of the Jerusalem artichoke mixture in a siphon with 2 gas cartridges at 70°C and add a few blobs to the plate.

(Alternatively, spoon the purée directly onto the ravioli.)

Drizzle with good olive oil and serve immediately.