Filling:
4 small artichokes, discard leaves
1/2 onion, chopped
2 cloves garlic
1 bay leaf
Salt to taste

Aioli:
4 yolks
1T Dijon
Salt to taste
Garlic (microplaned)
1 lemon
3 cups olive oil
2 cups extra-virgin olive oil
2t anchovy paste or 4 anchovies

Creme Fraiche:
1 quart creme fraiche
1 lemon
Salt and pepper to taste
10 oz Parmesan reggiano, grated

Cups:
4 small zucchinis, cut into 1 1/4-inch rounds
2 cloves garlic
2 lemons
1/2 bunch marjoram
2 cups extra-virgin olive oil
Salt and pepper to taste

Paprika Oil:
1 cup canola oil
2T smoked paprika

Tapenade:
4 oz nicoise olive paste
1T capers, chopped
1 shallot, minced fine
1 lemon, zested, juiced
1/2 lemon, zested, juiced
1/4t anchovy paste
1t thyme, chopped
2 cups extra-virgin olive oil
Salt and pepper to taste

Anchovies:
1 package anchovies (check for fins and bones), cut in half

Garnishes:
Chives, chopped fine
Parsley leaves, chiffonade
Plushes of chervil, picked
Squash blossom tops
Parmesan shavings (with peeler)

Filling:
Bring artichokes up to a simmer in cold salted water with onions, garlic, bay leaf and salt (weigh artichokes down to submerge) for 15 to 20 minutes. Artichokes are done when able to pierce heart with pairing knife with ease. Remove from cooking liquid.
When cool remove outer leaves to expose hearts. Remove choke and discard. Pulse artichoke in robo coupe to rough chop. Place in large mixing bowl.

Aioli:
In same robo coupe make aioli with all ingredients. Fold together aioli with artichokes and creme fraiche. Adjust seasoning with lemon and salt and pepper. Fold in Parmesan reggiano.

Cups:
If you can find patty pan squash the size of half dollar, use those. Scoop out centers of zucchinis retaining bottom of cup. In mixing bowl, add garlic, lemons, marjoram and mix in extra-virgin olive oil. Add juice of one lemon and salt and pepper to taste. Toss zucchini cups in vinaigrette. Place cups on oiled parchment paper lined sheet, pan cup side up. Roast on high heat at 450 degrees for 8 to 12 minutes. Zucchini should feel tender but must retain shape.

Paprika Oil:
Heat canola oil with smoked paprika slowly at 120 degrees. Remove from heat and let it rest so paprika settles to bottom. Decant oil into squeeze bottle after 20 to 30 minutes; discard residue.

Tapenade:
Mix to a drizzle consistency and adjust with salt and pepper.

Assembly:
Fill pastry bag or squirt bottle (with wide tip) with filling, then fill cups with filling. Place one tip of blossom on top. Place half of anchovy filet beside blossom, do not cover. Add plush of chervil on top. Add small ribbon of Parmesan reggiano. Make a base with tapenade on platter. Place cups on top. Confetti with parsley chiffonade and chives. Drizzle with paprika oil.