Difficulty:[usr 1]
Cut the artichokes in 2/3, removing the tops, then open in half and remove the hay. Then cut laterally into slices. Cook them in salted boiling water for 2 to 3 minutes. Remove the earthy stem from the mushrooms, cook them in salted boiling water for 3 minutes. Pass the pepper over a flame, rinse it in cold water to remove the skin, cut it into small dice. Mince the mushrooms. Pour the oil into a sauté pan, sauté the vegetables, cook gently for ten minutes. Cook the festonate for about 5 minutes in 3 liters of salted boiling water. Drain them, arrange them in a dish. Salt and pepper.
Add vegetables, mix well.
Dish on serving platter.
Sprinkle with grated Parmesan.
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Recipe from the Book of Dough for Panzani by Hubert.
