Clean and slice the artichokes and keep them in a little water with lemon juice for 10 minutes. Drain the artichokes and cook them in a pan with oil, garlics, salt and pepper. Deglaze with white wine and cook for 15/20 minutes until tender result. Take a baking pan and grease.
Clean the squid, cut into rings and keep separate the tentacles. Mince the parsley and set aside. In a large pan fry the garlic and chili pepper to taste….
Peel the celery, cut into small pieces and put it in water acidulated with lemon juice because it gets dark. Peel and cut into chunks the potatoes. Melt 40g of butter in a saucepan and add the minced onion (cleaned), sauté then add the celery and potatoes stew making a very low heat….
Use only organic oranges untreated. Peel to live by removing all the skin. Fry the garlic in a little oil. Chop the anchovies and let them melt in pan, add the chopped oranges and let them melt blending with half a glass of Grand Marnier….
Prepare the broth, even with stock cube and keep warm on the one hand. Clean and peel the pumpkin raising filaments. Wash it and cut it into small cubes. Melt the butter with the olive oil in a pan and fry the chopped onion and clean. When the onion is browned, add the pumpkin, mix salt and pepper and cover with a lid.
Clean and cut into small cubes the zucchini. Fry the minced onion in a little olive oil and when it is browned add zucchini. Mix with salt, pepper and some minced parsley. Cook for 10 minutes capped. The zucchini will release some water and will cook slowly.
