For
4 persons
Préparation
30 minutes
Cooking
20 minutes
INGREDIENTS
- 16 small artichokes
- 1 onion
- ½ cauliflower
- 1 carrot of sand
- 1 dozen hulls
- 2 dozen clams
- 1 dozen knives
- 8 tablespoons dry white wine
- Salt and pepper
Marinade
- 4 garlic cloves
- 1 branch of basil
- a few sprigs of parsley Dish
- ½ leaf bay leaf
- 1 branch of thyme
- 1 lemon
- 7 cl of Groix & Nature Seaweed Oil
PREPARATION
- Peel the carrots and onions and cut into thin slices. Blanch the carrots. Make a carpaccio of cauliflower at the mandolin. Chop 2 cloves of garlic with the basil leaves and Parsley and keep the other 2 whole but peeled.
- Rub each artichoke with half a lemon to prevent them from black and put them in a bowl of fresh water with the juice of the other half of lemon. Cook the artichokes in lemon water, then cool.
- Make the marinade as directed and place the vegetables in it for a few hours in the cool. Open the shells hot with a little water and white wine. Add the vegetables to warm them.
- Arrange vegetables with shells in a soup plate, decorate with some shoots of basil and parsley flat and pour a few drops of Groix & Nature Seaweed Oil.
