- Cook the potatoes in their skins, in a large pan of boiling, salted water for about 40 minutes. Remove the skins while still hot, and press the flesh through a tamis (a fine-mesh drum sieve).
- Put 2½ oz in a big bowl and incorporate the Parmesan, flour and egg yolk, mixing well between each addition. Season with salt and add the saffron. Work the mixture until the potato and flour paste is uniform in texture.
- Shape into a long sausage-shape, ½ in thick, on a board dusted with flour, then divide the dough into short lengths for the gnocchi, shaping them with your fingers.
- Poach the gnocchi in 1½ pints of salted water with the chicken stock added. Drain and place in a baking dish. Pour a little artichoke broth over them, and dot with small pats of butter. At the last moment, place the gnocchi in a hot oven (180°C) for 5 minutes.
Roll the hazelnuts in the beaten egg white, sprinkle with salt, and dry in the oven (125°C) for 30 minutes.
- Separate the artichoke leaves from the hearts, then cut around the hearts with a very sharp knife and rub them with the ½ lemon. Place in a pan of cold water with a little lemon juice, flour and oil, and cook for 35 minutes.
- Drain, set aside the leaves and cut the hearts into quarters. Cook the artichoke leaves in the chicken stock with the orange peel for 25 minutes. Leave to infuse for a further 10 minutes, then strain the broth (it should be greenish and slightly bitter).