First put on disposable gloves (so that your fingers do not blacken) and clean the artichokes: remove the stalk and the toughest outer leaves, and dig the beard away from the center.
As they are ready, cut them into wedges and put them in cold water acidulated with lemon juice.
Brown the garlic with a little oil in a non-stick pan.
Drain the artichokes well and add them to the pan, salt them (a little) and cook over medium-low heat for about 15 minutes, adding a little water if needed.
With a blender, roughly whisk the artichokes (or pull them away 1/3 and blend all the rest), adding a little water if needed.
In the meantime, cut the speck into strips and brown it for a few minutes in a non-stick pan.
Cook the gnocchi in slightly salted boiling water, draining them as they come to the surface.
Add them in the pan of the artichokes together with the speck and parmesan (and, if you want, even with a little pepper) and mix.
The artichoke and speck gnocchi are ready, serve them immediately.
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