Preparation time 30 min • Cooking time 20 minutes Ingredients for 4 people : 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 1 • 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. 2 • 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. 3 • 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. 4 • 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.
Groix & Nature is committed to donate 1% of its sales to SNSM "Société Nationale de Sauvetage en mer". Founded in 1967, its primary vocation is the commitment of volunteers and free to the service of safeguarding human life at sea and on the beaches.
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