COOKING WITH CORINNE

Courtesy of Chef Julien  i n Avigno n INGREDIENTS (6 serving)   18 artichoke hearts or 30 violet artichokes "poivrade" 3 medium-size tomatoes  100g diced bacon  1 zucchini  2 onions  2 lemons  2 boots of basil  1 boot of chive  200ml extra virgin olive oil  2 garlic cloves  DIRECTIONS   Cut the artichokes to get the bottom and put them into cold lemony water. Cut zucchini, onions and tomatoes in "brunoise".  Remove the tomatoes core and skin (easy when you plunge it in boiling water for one minutes and into cold water immediatly to stop the cooking).  Sauté the artichokes in hot olive oil, add diced bacon, onions and tomatoes.  Reduce the heat to medium.  Cook the vegetables for few minutes before adding garlic (entire clove) and zucchini.  Chop chive and basil, keep some leaves for the decoration.  After 10 minutes of cooking, poor 100ml of hot water, and cook for 15 more minutes over medium heat. Add fresh herbs when the mixture boils.

INGREDIENTS (4 serving) 12 Petits Beurre biscuits 150g Raspberries 150g whipped fresh cow milk cheese 100ml liquid cream 2 tbsp icing sugar 1 tbsp vanilla flavored granulated sugar Ground pistachios  DIRECTIONS Combine and whip fresh cheese and liquid cream, with vanilla flavored and icing sugars. Spread whipped cream on 4 Petits Beurre, and place 6 raspberries on it for each biscuit. Cover with another Petit Beurre.  Do the same until you get two ranges of fruits.  Finish with a biscuit, toppped with a whipped cream rosace and one raspberry. Decorate with ground pistachio.   You can serve this delightful easy-to-make dessert with a red fruits sauce. BON APPETIT !