Remove the hard leaves of the artichoke, cut the top part and cut it in two.
Cut the leek lengthwise and wash it under running water.
Cut the aubergine, the courgetter and the radicchio in slices. Cut the yellow pepper in quarters and remove the seeds.
Season it and cook it in a frying pan with a very little amount of olive oil on both sides.
Cur the mushrooms and saute them with the clean chili in a frying pan. As soon as they are golden brown, add the chopped parsley and put them on the dish.
Cut the tomatoes in halves and put them upside down in a frying pan in order to cook them.
Once ready, put them in the centre of the dish.
Cut the scamorza cheese in slices and quickly saute it in a frying pan.
Add it to the dish together with the vegetables.
Sprinkle chopped parsley on top.