Servings:
4
Prep time:
15
Cooking time:
15
INGREDIENTS
- - 10 radishes
- - 2 artichokes
- - 2 carrots
- - 2 onions
- - 1 fennel
- - half a lemon
- - 25g Almonds
- - 5g wakame seaweed
- - 1 teaspoon basil
- - 100ml white wine
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Soak the wakame with lukewarm water for 10 minutes.
- Thinly slice the fennel and the onions. Chop the carrots into thin half circles. Chop the radishes. Peel and divide the artichokes into 8 slices, then soak them in water with some lemon juice.
- In a pan, combine all of the veggies and the seaweed, rinsed and sliced. Season with 3-4 tablespoons oil and a sprinkle of salt, cover with a lid and cook on a medium-low heat for 15 minutes. When you’re halfway through, add the wine.
- Remove from the heat, add the ground almonds and the basil, and serve.
