Borlotti Bean&Truffle-stuffed Artichokes

Soak the Borlotti beans overnight in cold water; then rinse, drain and cook them for ab. 50-60 minutes in abundant water along with garlic. Once cooked, add some salt, drain and set aside. Meanwhile, discard the central part of each artichoke and then cook them in boiling water along with lemon juice and a tablespoon of flour until they are tender. Drain and set aside. Then, warm 2 tablespoons of EVO and sauté a garlic clove that must be discarded as soon as it turns slightly blond. When the oil is almost cool, add in ¾ of the truffle and season with salt and pepper to taste. Right after, pour the truffle sauce over the beans and stir well. Finally, fill the artichokes with the beans and top them with the remaining truffle. Serve hot.