Gnocchi stuffed with tomato and mozzarella cheese with artichokes

<ul> <li style="text-align: left">Clean the artichokes, removing the tough outer leaves and the end with the thorns. Proceed by cutting them in half and removing the central hay. After cleaning the artichokes thoroughly, cut them into slices. To prevent them from blackening, soak them as you go along in plenty of water with lemon juice. </li> <li style="text-align: left">In a nonstick skillet, brown the clove of garlic cut in half and stripped of its soul with a drizzle of oil. Drain the artichokes and add them to the skillet, season with salt, add a grind of parsley and sauté the vegetables over high heat for a couple of minutes. </li> <li style="text-align: left">At this point lower the heat, add a glass of water and continue cooking for about 20 minutes.</li> <li style="text-align: left">After the specified time has elapsed, add another half cup of water, and when the sauce comes back to a boil, pour in a package of tomato and mozzarella-filled gnocchi. Fry for about 3 minutes. </li> <li style="text-align: left">Plate and serve hot.</li> </ul> <p><img class="alignnone size-full wp-image-7397" src="https://www.mammaemma.it/wp-content/uploads/2020/08/carciofi.jpg" alt="" width="800" height="533" /></p>