Stuffed Mini-Patissons with Tomato Sauce

For the stuffed mini-patissons, wash the pumpkins, cut off the top horizontally and hollow out with a ball cutter (Parisienne cutter).

Finely chop the hollowed out flesh.

For the tomato sauce, heat a pan with olive oil, sauté shallots and garlic, add pulp and toss briefly.

Allow to cool.

Then mix in the remaining ingredients and season to taste.

The mixture should not be too soft.

If it is, add a little more Mie de Pain to bind it.

Fill the mixture into the patissons using a piping bag and sprinkle fairly heavily with Mie de Pain.

Heat a cast-iron pan, sauté garlic with sugar in olive oil, add chopped pelati, season and cook for 2 minutes.

Place the patissons (with lids) in the pan and bake for 15-20 minutes in the oven at 190° C until golden brown.

Cut the artichoke bottoms into wedges, roast them in olive oil, add salt and the olives.

When the patissons are baked, place 4 of each on hot plates, lightly crown with tomato sugo and serve together with artichoke wedges and olives.

Finish this dish with arugula and shaved Parmesan, if desired.

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