Tortelloni with artichoke and parma ham

Bring 2 large pans of water to the boil. Heat the oil in a frying pan and fry the raw ham in 2 parts in 4 min. On medium heat until crispy.

Turn halfway. Remove from the pan and drain on kitchen paper. Let the shortening sit.

Meanwhile cut the broccoli into small florets, peel the stalk and cut into small pieces. Clean the garlic and cut finely.

Let the artichoke hearts drain well and cut into parts. Clean the lemon and grate the yellow skin. Halve the lemon and cut a half into slices.

When the water boils, add the pasta to one pan and cook in 5 minutes until al dente. Meanwhile, fry the artichoke and garlic for 5 minutes on low heat in the remaining cooking fat.

Boil the broccoli florets in the other pan of boiling water for 3 minutes until al dente. Drain the pasta and collect a cup of cooking liquid. Also pour the broccoli.

Mix the hummus with 5 tablespoons of cooking liquid through the pasta and pour in the artichoke, broccoli and lemon zest. Break the raw ham into pieces and spread over the pasta. Put there pick up a lemon slice and serve.