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1
Squeeze the lemon juice into a medium bowl of water; add the lemon.
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2
Working with 1 artichoke at a time, snap off the tough outer leaves.
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3
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.
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4
Using a melon baller or spoon, scoop out the furry choke.
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5
Thinly slice the artichoke heart and put it in the acidulated water.
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6
Drain the artichokes and put them in a saucepan.
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7
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.
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8
Using a slotted spoon, transfer the artichokes to a food processor and puree until smooth.
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9
Transfer to a bowl and stir in the mascarpone, goat cheese and a generous pinch each of salt and pepper.
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10
Refrigerate until chilled.
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11
In a food processor, pulse the flour, semolina, oil and salt to combine.
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12
Add the eggs and process just until the mixture resembles wet crumbs.
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13
Transfer the dough to a board and knead until silky, about 1 minute.
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14
Wrap the dough in plastic and let rest at room temperature for 30 minutes.
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15
Cut the dough into 4 pieces.
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16
Using a hand-cranked pasta machine, roll 1 piece of the dough through successively narrower settings until you reach the thinnest setting.
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17
Lay the pasta sheet on a work surface and cover with a kitchen towel.
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18
Repeat with the remaining dough, layering it between towels.
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19
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.
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20
Working with 6 rounds at a time, brush each one lightly with water.
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21
Set a heaping 1/4 teaspoon of the filling in the center of each round and fold the dough over to form half-moons.
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22
Crimp and seal the edges, pressing out the air.
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23
Arrange the agnolotti in a single layer, without touching, on a baking sheet dusted with semolina.
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24
Continue making agnolotti with the remaining dough and filling.
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25
In a medium nonstick saucepan, boil the Chicken Stock and thyme sprigs until reduced to 1/4 cup; discard the thyme.
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26
Reduce the heat to low and whisk in the butter.
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27
Season with salt and white pepper and remove from the heat.
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28
In a large pot of boiling salted water, cook the agnolotti, stirring gently, until just al dente, about 2 minutes.
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29
Drain the agnolotti and add them to the saucepan, turning to coat with the sauce.
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30
Sprinkle with the Parmesan.
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31
Using a slotted spoon, transfer the agnolotti to 4 shallow soup plates and spoon any sauce on top.
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32
Garnish with the truffle shavings and serve.
