Chop the artichokes finely. Add them to a mixing bowl with the chopped parsley, fennel seeds, ricotta and some pepper, salt and nutmeg.

Stir well. Then check the seasoning and add extra pepper, salt or nutmeg. Put the ricotta mixture in the fridge until later. Dice the tomatoes up finely. Add them to a mixing bowl together with the chopped basil and some pepper and salt.

Stir the tomatoes and add the chopped onion, red wine vinegar and olive oil.

Stir the bruschetta well and cover with cling film. Put it in the fridge. Then put a large pan of water over high heat until boiling. Add the cannelloni tubes and cook them until tender.

Then drain the cannelloni, place the tubes in a large baking dish. Brush them lightly with extra olive oil to keep them from sticking. Then carefully fill the pasta with the ricotta and artichoke mixture using a teaspoon. I placed them straight up on a plate and then let the filling slide into it. Then press the filling into the pasta tube so it's packed from top to bottom. Cover the stuffed cannelloni with cling film.

Divide the cannelloni over plates and top with the tomato bruschetta. Finish with extra olive oil and freshly ground black pepper. Serve at room temperature.