Ingredients
- 1 nori sheet torn into pieces
- 4 TBS nutrional yeast
- 1/2 cup of olive oil
- 1 fennel bulb
- 1 medium sized ( 400g) of marinated artichoke hearts
- Scrub and cut off the extra bits of the fennel bulb.
- Place in the oven at 175c and cook until it is soft enough to pierce with a fork.
- When fennel is ready let it cool.
- Place fennel bulb, artichoke hearts and oil into a blender and blend until the veggies are a coarse and flaky consistency.
- Add the nori sheet and nutrional yeast and blend for some time.
- If necessary add more olive oil for a wetter mix ( which will sit on top of crackers or in a sandwich easier).
- Add a few grinds of black pepper.
