Separate the tops from the spiny artichokes, clean them thoroughly, and place the tender parts in cold water with lemon juice. Boil them in a small pot for about 10 minutes. Trim the spiny tips from the artichokes, remove the outer leaves, and clean the base. Soak these parts in acidulated water as well, and boil them together with the tops for about 4–5 minutes. Take the artichoke scraps and sauté them in a saucepan with a drizzle of extra virgin olive oil and finely chopped onion. After a few minutes, add water and let it simmer for 30 minutes. In another saucepan, melt the Moliterno al Tartufo Pecorino with the fresh cream, then add the thinly sliced artichoke tops. Transfer the mixture to a tall container and blend with an immersion blender, adjusting the flavor with pepper and EVO oil, until you get a glossy green cream. Strain the artichoke cooking broth and transfer it to a tall container with soy lecithin, incorporating air to create a light, stable, edible foam. Cut the Moliterno al Tartufo Pecorino into thin slices, and using a ring mold, carve out two disks and a ring for garnish. Plate the dish in the following order: start with a cheese disk, spoon the artichoke foam around it, place the artichoke in the center with the cheese and artichoke cream inside, top with the Pecorino ring, and finish with small dots of cream