Bring the cream to a boil and melt in the diced Asiago Fresco PDO. Beat the eggs and once the cheese has melted thoroughly pour it on eggs. Divide the mixture into cappuccino cups and bake in the oven with the flan program.
Clean the artichokes eliminating the outer hard petals. Cut them in half, remove the choke and cut into julienne strips. Season the artichokes with salt, olive oil and lemon juice and steam them under vacuum at 85° for 8 minutes. Dry the artichokes, flour and fry them in hot oil. Drain and salt them.
Work the butter into a cream with salt and sugar. Add the yolk, the egg and the grated bagoss cheese. Finally stir in the flour and shape into a dough ball. Wrap the dough with plastic wrap and let it rest in the refrigerator for 12 hours. Roll the dough with a rolling pin and the make biscuits of the required size with dough cutters. Let it stand for 2 hours, brush the biscuits with beaten egg and sprinkle with cheese. Bake at 190° for 12 minutes. 
Flatten using a rimmed plate, place it on a rimmed saucer and put the cup with the pudding and the fried artichokes on top in the centre. Place the cheese biscuits on the side.

Preparation time: 40 min

Cooking time: 1 h e 15 min