Stuffed Baby Vegetables

4 cremini mushrooms or 4 medium cepes with stems

4 medium salad tomatoes or 4 large plum tomatoes

2 small zucchini or 8 pattisons (pattypan squashes)

4 Swiss chard stems

2 large globe artichokes or 4 small ones

1 lemon, halved

Stuffing:

1/4 cup extra virgin olive oil, plus extra for drizzling

1 sliced stale bread, crumbled or diced

2 garlic cloves, chopped, and 1 onion, finely chopped

a handful of fresh mixed herbs, such as dill or marjoram, chives parsley, borage, and basil, leaves only, scissor-snipped

8 allspice berries, 12 black peppercorns, and 12 coriander seeds

1/2-1 teaspoon coarse salt or gros sel

2 1/2 oz cooked chicken or ham, or saucisson sec, chopped

3 1/2 oz bacon cubes, browned and chopped

Serves 4

Preheat the oven to 350° F. Hollow out the mushrooms, tomatoes, and zucchini, reserving all the flesh and trimmings. Keep the tops of the tomatoes (and squashes, if using) as lids. Quarter the chard stems. Put the vegetables in a large, lightly oiled roasting pan.

Discard the artichoke stems and the two lowest rows of outer leaves. Scissor-trim the remaining leaves down to 1 3/4 inches from the base. Use a spoon melon baller to dig out the fluffy choke and yellow inner leaves. Discard both. If using large artichokes, halve them lengthwise and rub with lemon. Blanch in boiling water for 2-3 minutes, then drain.

Heat the olive oil in a skillet, add the bread crumbs, garlic, and onion and cook on a high heat, stirring for 3 minutes. Chop the reserved vegetable trimmings, add to the skillet, and cook for 10 minutes more. Add the fresh herbs.

In a mortar, grind the allspice, pepper, and coriander with the salt. Combine with the bread-crumb mixture and cooked meat. Taste and season.

Fill the hollowed-out vegetables neatly and replace the lids. Drizzle generously with olive oil. Bake, uncovered, for 25 minutes.

Originally published in Flavors of Provence by Clare Ferguson. Ryland Peters & Small, $21.95 Buy the book