Cannelloni with Guanciale, ricotta cheese, pepper with artichokes

Clean the guanciale and cut it into strips. Toast the strips in a pan and let them cool. In a bowl add the ricotta cheese, 80g of Parmesan cheese, the guanciale, the egg and stir; this will be your filling for the cannelloni. Stuff the cannelloni, place them in a buttered baking tray. Cover with fresh cream, sprinkle with the remaining Parmesan cheese and bake at 190° for 20 minutes. Separately, clean the artichokes, cut them thinly, blanch them in a pan with oil and salt for 2/3 minutes keeping them crunchy. Decorate with toasted guanciale and artichokes.