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.