Wash and trim the vegetables carefully. Slice the radicchio and the artichokes thinly. Flash fry the vegetables in a pan with oil and the leek on a high flame. Pour in the dry white wine and leave to evaporate. Cook the pasta in plenty of boiling, salted water. Drain quickly, retaining a little of the cooking water. Sauté in a pan with the sauce, adding the sliced baby corn on the cob and complete with a little fresh butter and warm fresh cream. Serve hot and sprinkle with fresh, chopped herbs to taste. Season with salt and pepper.