Mix Gorgonzola with softened butter and orange juice, season strongly with salt and freshly ground pepper. Clean the celery, rinse, rub dry with kitchen roll, spread cheese cream into the hollow side of the stalks.
Cut stalks diagonally into pieces about 5 cm long.
Halve artichokes lengthwise, rinse figs, quarter lengthwise. Arrange fig quarters, mortadella, artichoke halves and celery-cheese boats decoratively on four plates.
If desired, serve with grissini sticks or white bread.
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