Prepare 250 gr of raw mushrooms by wiping them clean and slicing finely. Have them ready an hour or two before they are to be served, and season them with plenty of good olive oil, a little lemon, garlic, salt and pepper.
The shellfish used in Italy are either scampi or gamberoni, the large prawns of the Genoese coast, and the tiny squid called sea strawberries (Fragoline di mare). In England use scallops and prawns. Clean 4 medium sized scallops and stew them for about 5 minutes in a little salted water, with a piece of lemon peel and a slice of lemon.
Add the red part of the scallops for the last 2 minutes only. Drain them and mix them with about 80 gr of cooked prawns, and while they are still warm season them with oil and lemon. A few minutes before serving mix the mushrooms and the shellfish together and garnish them with a little cut parsley. Enough for two or three.
This was first published in 1954. It is still just as delicious, but I usually sauté the scallops very fast instead of boiling them, and use the large uncooked prawns, roasted briefly, which are now available.

This is one of many delicious ways to prepare Artichokes from Elizabeth David's "Italian Food".
She was one of the first to champion Poggio Lamentano Oil, long before Olive Oil became a popular cooking staple in the UK. She was quoted in referring to it as "One of the Supreme pleasures of my Life".
This recipe showcases the Oil beautifully and makes a wonderful Antipasto or with a tossed salad, an elegant light lunch. Prepare Artichokes by removing tough outerleaves, cutting off about an inch off the top of the leaves and scooping out the choke. Make a stuffing for 6 Artichokes with 2 Tablespoons of Bread crumbs, 4 Anchovy fillets, and 2 chopped cloves of garlic. Cover the bottom of a small deep pan with olive Oil, set on lowheat, when warm put in the stuffed Artichokes. Add a glassful of White Wine.
Simmer very gently for about an hour & serve hot with more Olive Oil drizzled over.