for 4 person

Quinoa

1 tbsp	olive oil
200 g	quinoa
6 dl	water
¼ tsp	salt

Artichokes

3 litre	water
½	organic lemon, cut into slices
4	small artichokes
1 tbsp	salt

Vegetables

2 tbsp	olive oil
½ tsp	salt
2	fennel, cut lengthwise into slices approx. 5 mm thick

Dressing

½	organic lemon, the whole juice
3 tbsp	olive oil
½ bunch	dill, finely chopped
¼ tsp	salt
a little	pepper
100 g	crème fraîche

How it's done

Quinoa

Heat the oil in a pan, briefly sauté the quinoa. Pour in the water, bring to the boil, season with salt. Cover the quinoa and simmer over a low heat for approx. 20 mins. until just soft, allow to cool slightly.

Artichokes

Pour the water and lemon slices into a large pan. Break the stem at the base of the artichokes, snap off the outer 3-4 rows of leaves. Place the artichokes in the lemon water immediately, bring to the boil, season with salt. Reduce the heat, simmer for approx. 20 mins. Remove the artichokes, drain, cut in half, remove the fuzzy centre with a spoon.

Vegetables

Combine the oil and salt. Brush the artichokes and fennel with the oil.

Charcoal/gas/electric grill:

Grill the fennel and artichokes over/on a medium heat (approx. 200 °C for approx. 15 mins. turning occasionally.

Dressing

Whisk together the lemon juice and oil, mix in the dill, season. Mix the fennel, artichokes and quinoa. Top with the crème fraîche.

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