Then start filling them: cut the scamorza cheese into small cubes and fill the center of your artichokes.
Cut 6 circles out of the puff pastry, of a size suitable to enclose the artichokes almost entirely, leaving only the stem outside.
Place a slice of salami on each circle, then place the artichokes on top, one in a circle, upside down.
Then wrap each artichoke in the salami and in the pastry.
Brush the pastry with a little milk, then cook for 10-15 minutes or until golden brown in a convection oven preheated to 220 ° C.
Your artichoke bundles are ready: you can serve them hot, warm, or even cold.