Giant tortelloni with artichoke and gorgonzola

I wish it was easier to get fresh artichokes in Poland. Actually, I find it impossible. During this time, back in Italy you could find the last specimen. Here, you can be happy if you find them in jars. I'm kind of happy I got them, actually, but I could be much more.
As you have seen, this week is dedicated to size and simplicity. Potatoes are easy to find, they're cheap and tasty and they go well with almost anything.

Yield: 6 servings

Dough:

• 200gr flour
• 2 eggs

Stuffing

• 600gr potato, boiled, peeled and mashed with oil, salt and pepper to taste
• 18 quarters of artichokes in oil
• 180gr Gorgonzola in cubes

Potatoes, then artichokes and Gorgonzola cubes on 15cm square of pasta

Make giant tortelloni

Cook in boiling salted water, drain and toss in a frying pan with some browned butter. Grate some Parmigiano or Grana on top and garnish with parsley and dill.