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1
To make the pasta, place the flour, salt, eggs and olive oil in a food processor and process until well combined.
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2
Turn the mixture out on a work surface and press the dough together.
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3
Knead until smooth.
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4
Wrap in a barely damp towel and let stand for 1 hour.
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5
Meanwhile, to make the filling, toss together the spinach, mesclun and arugula.
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6
Heat 1 tablespoon of olive oil in a large skillet.
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7
Add 2/3 of the greens to the skillet and set the rest aside.
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8
With the garlic clove pierced on the tines of a fork, stir the greens until wilted and tender, about 5 minutes.
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9
When cool enough to handle, press the excess moisture from the greens.
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10
Place in a food processor with the egg yolks, nutmeg, 1 teaspoon of salt, pepper, 2 tablespoons of olive oil and 1/2 cup of Parmesan.
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11
Process until smooth.
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12
Scrape into a bowl and refrigerate until ready to use.
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13
Divide the pasta dough in half.
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14
Roll out as thin as possible, making a rectangle slightly larger than 12 inches by 15 inches.
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15
Trim to 12 inches by 15 inches and then cut into 3-inch-by-4-inch rectangles.
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16
Repeat with the remaining dough.
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17
Let the pasta dry slightly while bringing a large pot of water to a boil.
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18
Have a bowl of ice water nearby and 2 dry towels, laid flat.
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19
Drop 6 pieces of pasta in the boiling water, wait 10 seconds, lift them out with tongs and place in the ice water.
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20
Lay the pieces flat on the towels to drain.
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21
Repeat with the remaining pasta.
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22
Preheat the oven to 350 degrees.
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23
Oil a medium-size shallow baking dish.
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24
Place 2 tablespoons of the filling in a line across the short side of 1 of the pasta rectangles.
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25
Roll the pasta around the filling to form a tube.
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26
Repeat until all of the filling is used.
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27
(You may have some pasta left over.)
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28
Place the cannelloni in the dish and pour the chicken broth over them.
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29
Set aside.
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30
Stem the artichokes and pull off the tough outer leaves.
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31
Cut them in quarters.
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32
Bake the pasta for 10 minutes.
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33
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat.
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34
Add the artichokes and saute, stirring, for 5 minutes.
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35
Add the remaining greens and saute until artichokes are tender, about 5 minutes longer.
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36
Season with 1 teaspoon of salt and pepper to taste and keep warm.
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37
Sprinkle the remaining cheese over the pasta and place under the broiler until lightly browned, about 3 minutes.
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38
Divide the artichoke mixture among 6 plates, top with 3 cannelloni and serve immediately.
