Prepare the artichokes by trimming the tops, halving them, removing the choke (hay), and slicing them laterally. Blanch in salted boiling water for 2-3 minutes. For the mushrooms, remove the earthy stems and blanch in salted boiling water for 3 minutes, then finely chop.
Char the red pepper over a flame, rinse under cold water to remove the skin, and dice into small pieces.
Heat the olive oil in a sauté pan and gently cook the vegetables for 10 minutes.
Meanwhile, cook the festonate in 3 liters of salted boiling water for about 5 minutes. Drain and arrange on a serving dish. Season with salt and pepper.
Add the sautéed vegetables, mix well, and transfer to a platter. Sprinkle with grated Parmesan cheese.
Recipe from the Book of Pasta for Panzani by Hubert.
