Cuisine de Yannick Paris

For the mash:3 artichokes1 potato, diced1 tablespoon cream6 basil leavesSalt and pepperAbout 2 tablespoons of butterMethod1. Make the marinade by putting all the ingredients for it into a salad bowl. Dice the mackerel into half-inch cubes and cut the fruits very thinly. 2. 30 minutes before laying your table, put the mackerel and fruits into the marinade; they’ll take all the flavors and will cook in the lemon juice. 3. Prepare the artichoke mash: Take the leaves off the artichokes and boil the hearts with the potato for 25 minutes. Dry the artichokes and potato and mash them and mix with the cream and basil; add salt, pepper and butter. 4. Take the clams and put them in salted water for 30 minutes to wash the sand out. Brown them with the shallot until it is soft. Boil the shells in the white wine and let them open for 10 minutes before adding a pinch of chopped flat-leaf parsley. 5. Shell the peas and keep the pods to decorate the plate. Boil the peas for 5 minutes, then put them in ice water to stop the cooking and brighten the color.Arrange all the food on plates and serve.Read about the food lovers who shared these recipes and get their cooking tipsTell us: Are you passionate about food and cooking? Please share your favorite recipes in the Comments and be sure to tell us where you live.More: How to Remodel Your Kitchen