8 medium fresh artichokes

20 fresh, tender, green asparagus

3/4 cup extra virgin olive oil

1 oz pistachio nuts, chopped

1 egg white

1 glass water

4 tsp chives, chopped

2 oz fresh bread crumbs

2 garlic cloves, peeled and chopped

Juice of 1/2 lemon

Salt and white pepper

Preparation:

To prepare the artichokes: in a large pan bring plenty of water to a boil with a little salt and some lemon juice. Remove all the outer leaves and inside filaments of the artichokes, leaving just the hearts. Cook until tender and let them cool in the water in the pan to avoid darkening of the flesh. To prepare the artichoke leaves, boil them in water and a little salt but avoid overcooking. Remove from the water and refresh under the cold tap.

To cook the asparagus, wash them well, then boil in plenty of lightly salted water until tender but still firm–al dente. Remove from the water and refresh immediately under the cold tap.

To prepare the sauce use an electric blender or food processor. First add the egg white, garlic, chives, pistachios, lemon juice, bread crumbs, half a glass of water, and a little salt and pepper. Blend for a while then, with the machine still running, add the olive oil little by little as if making mayonnaise. This sauce should have a medium consistency.

To serve, drain the artichoke hearts, slice and place on plates. Drape the asparagus over decoratively, and cover with the sauce. Garnish with cherry tomatoes and a few chives or endive leaves.

7 Tbl spoons butter

1 cup flour

1 cup milk

1/2 cup white wine

2 teaspoons paprika

1 1/2 teaspoons salt

1 teaspoon ground white pepper

10oz white fish fillets, choped

3oz shrimp, peeled and choped

3oz mussels or clams, cooked and finely chopped

1/2 cup flour

2 eggs

1 1/2 cups bread crumbs

oil for deep frying

Preparation:

Melt butter in a skillet over low heat.  Stir in the flour and cook for 2-3 minutes, mixing constantly and making sure the roux doesnt burn.  Little by little, add the milk and wine.  Bring the mixture to a slow boil, season with the paprika, salt and pepper, and mix until the mixture is smooth.

Next add the fish, shrimp and parsley, mix well and simmer uncovered for 5 minutes.  Remove from heat and stir in the chopped mussel or clams.  Set aside to cool, then refrigerate for at least 3-4 hours, but over night would be better.

Wet your hands and shape the seafood mixture into 1 inch cylinders, by 3 inches long.  Dredge and coat then fry until golden brown.  Server immediately.

Serves 4-6

Preparation time 40 minutes (4+ hours to chill)

Cooking time 20 minutes