Hefter's Artichoke and Goat Cheese Agnolotti with Truffles

Squeeze the lemon juice into a medium bowl of water; add the lemon. Working with 1 artichoke at a time, snap off the tough outer leaves. Using a sharp knife, cut off the yellow leaves at the top of the heart and all but 1 inch of the stem; trim the dark green stubs and fibers from the artichoke bottom and stem. Using a melon baller or spoon, scoop out the furry choke. Thinly slice the artichoke heart and put it in the acidulated water.

Drain the artichokes and put them in a saucepan. Add the heavy cream and garlic and cook over moderately low heat until the artichokes are tender and the cream thickens, about 15 minutes; add a few tablespoons of water if the cream gets too thick. Using a slotted spoon, transfer the artichokes to a food processor and puree until smooth. Transfer to a bowl and stir in the mascarpone, goat cheese and a generous pinch each of salt and pepper. Refrigerate until chilled.

In a food processor, pulse the flour, semolina, oil and salt to combine. Add the eggs and process just until the mixture resembles wet crumbs. Transfer the dough to a board and knead until silky, about 1 minute. Wrap the dough in plastic and let rest at room temperature for 30 minutes.

Cut the dough into 4 pieces. Using a hand-cranked pasta machine, roll 1 piece of the dough through successively narrower settings until you reach the thinnest setting. Lay the pasta sheet on a work surface and cover with a kitchen towel. Repeat with the remaining dough, layering it between towels. Using a 2 1/4-inch round biscuit cutter, cut out rounds from the dough sheets and arrange them without touching between layers of plastic wrap.

Working with 6 rounds at a time, brush each one lightly with water. Set a heaping 1/4 teaspoon of the filling in the center of each round and fold the dough over to form half-moons. Crimp and seal the edges, pressing out the air. Arrange the agnolotti in a single layer, without touching, on a baking sheet dusted with semolina. Continue making agnolotti with the remaining dough and filling.

In a medium nonstick saucepan, boil the Chicken Stock and thyme sprigs until reduced to 1/4 cup; discard the thyme. Reduce the heat to low and whisk in the butter. Season with salt and white pepper and remove from the heat.

In a large pot of boiling salted water, cook the agnolotti, stirring gently, until just al dente, about 2 minutes. Drain the agnolotti and add them to the saucepan, turning to coat with the sauce. Sprinkle with the Parmesan. Using a slotted spoon, transfer the agnolotti to 4 shallow soup plates and spoon any sauce on top. Garnish with the truffle shavings and serve.