Clean the artichokes by removing the stalks, the thicker outer leaves and leaving only the tender ones. “Cut off the woody ends”. Cut the artichoke

Put extra virgin olive oil in a pan with a thick bottom and sauté the finely chopped shallot on a very low heat. When it

Wash the eggplant, peel one, cut into chunks and blend with a pinch of salt. Slice the remaining eggplant and cook on the grill Finely

Wash the fresh mushrooms and slice them. Put them in a pan with butter and  add the chopped parsley. Finish cooking for a few minutes

Peel the onion and slice it in a veil Clean the celery and cut it into very small pieces In a saucepan melt a knob

Clean the radicchio and break it  Pour the extra-virgin olive oil in a saucepan and brown for a few minutes the peeled onion. Add the

Pour the extra virgin olive oil in a saucepan and brown for a few minutes the peeled onion Add the rice and toast Deglaze the

Place in a saucepan the extravirgin olive oil, butter and the onion finely chopped. Fry for a few minutes. Add the rice and toast for

Clean the clams under running water. Pour the clams in a large pan, add extra vergin olive oil, garlic and parsley to open the clams

Clean, wash and cut the organic chard/beets. Separate the green part from the coasts (white stems). Chop the green leaves and cut the coasts into small pieces.