- 4 tablespoons olive oil
- 1 lemon
- 4 tablespoons white wine
- 3 chopped fennels
- 8 young artichokes cleaned and blanched for 3 minutes in boiling water
- 2 young chopped onions
- 2 diced tomatoes without seeds
– a pinch of lavender
– tablespoon butter
– salt and pepper


Heat the olive oil in a sheet metal wok. Add the fennel, artichokes, white wine, salt and brown for two minutes.
Add the onions and tomatoes.
Brown for two more minutes then deglaze with the lemon juice and lavender.
Finish with the knob of butter and adjust the seasoning.
Serve with your fish and shellfish on the flattop grill.


To keep the vegetables crispy cook them until they are translucent.
Accompany with a potato and celeriac purée.