Mix together Mascarpone, Ricotta and Marsala wine, add Saclà Artichokes cut into small pieces, thyme, sweet marjoram and chopped basil. Add salt, pepper and some grated nutmeg.
Partially overlap two slices of dried salt beef; place at the centre a spoon of stuffing and close, creating a small bundle. Do the same thing with all the other slices.
Garnish the plates with some salad and display three small bundles per person at the centre of the dish.
Decorate with slices of Saclà Artichokes and tomatoes. Season everything with olive oil and lemon sauce.