Vegetable tartar

VEGETABLE TARTAR 00717 INGREDIENTS for 4 PEOPLE 2 small Zucchini, fennel, hearts 2 a yellow pepper, a red pepper, artichoke, 2 100 g of peas, 2 tomatoes, red onion, 5 tablespoons olive oil, 1 teaspoon minced savory, 1 teaspoon chopped chives, a few threads of chives for garnish, the juice of one lemon, salt and pepper. Wash and dry the courgettes. Clean the fennel, peppers and remove the seeds and pith. Cut the vegetables into small pieces. Wash the artichokes, remove the outer tougher leaves and reduce it into pieces. Cook each vegetable separately steam for about 5 minutes: 2/vegetables should be crisp. Once cooked, put them under a jet of cold water; drain and keep them aside in a colander lined with paper towels. Scalded tomatoes in plenty of boiling water, then Peel and cut them into two: remove the seeds and cut the flesh into small pieces. Peel and chop the onion. Let it cook for a few minutes to fire a dessert spoon of olive oil with the chopped tomato and the chopped savory. With a fork, beat the lemon juice with salt, pepper and olive oil. Then add the chopped chives and keep aside. In a bowl, place all vegetables and cut into pieces and pour the vinaigrette: mix and mix carefully. Place the seasoned tomato sauce on the bottom of each plate and sprinkle over vegetable Tartar evenly (if you prefer you can use the help of a cookie-cutter round). Garnish with chives and serve.