ARTICHOKES AND DRIED TOMATOES SALAD, PUMPKIN AND GINGER SOUP WITH TRUFFLE

Drain the artichokes and dried tomatoes from their preserving oil and cut them by length.
Separately, cook the potatoes in boiling salted water; once ready, crush them with a fork (the texture should not be too fine), then whisk them together with pumpkin, and ginger with truffle.
Make some quenelles of potatoes with pumpkin, and ginger with truffle to decorate the plate together with artichokes, tomatoes and Dried Summer Truffle slices to give the dish a crispy note and finally serve with fresh shoots.
Add some dried fruit, if you wish!