Cannelloni with Artichoke Filling and Tomato Sauce

• 140 g Parmesan cheese, cut in pieces (2 cm)
• 200 g smoked cheese (e.g. smoked mozzarella, smoked Edam), cut in pieces (4-5 cm)

Filling

• 1 garlic clove
• 20 g extra virgin olive oil, plus extra for greasing
• 300 g artichoke hearts
  of 300 g tinned artichoke hearts, drained
• 100 g white wine
• 100 g ricotta cheese
• 2 eggs
• 1 tsp salt
• 2 pinches ground black pepper
• 16 cannelloni (large, dried, cylindrical egg pasta) (approx. 180 g)

Tomato Sauce

• 40 g celery stalk, cut in pieces
• 30 g onion, halved
• 40 g carrot, cut in pieces
• 1 garlic clove
• 400 g tinned tomatoes
  of 400 g ripe tomatoes, cut in pieces (3-4 cm)
• 200 g water
• 1 pinch sugar
• 1 tsp salt
• 1 pinch ground black pepper