Cannelloni with artichoke filling and tomato sauce

• 140 g Parmesan cheese, crust removed and cut into pieces (2-3 cm)
• 200 g smoked cheese (e.g. smoked scamorza, smoked Edam cheese), cut into pieces (4-5 cm)

Filling

• 1 garlic clove
• 20 g extra virgin olive oil, plus extra for greasing
• 300 g fresh artichoke hearts
  of 300 g jarred artichoke hearts, drained
• 100 g white wine
• 100 g ricotta cheese
• 2 eggs
• 1 tsp salt
• 2 pinches freshly ground black pepper
• 16 cannelloni shells (approx. 180 g)

Tomato sauce

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