Cut the stems off the artichokes below the leaf base and then the upper third of the leaves. Wash the artichokes well under running water. In a large saucepan, bring the lemon slices, salt and sugar to the boil with the water. Add the artichokes and cook for about 35 minutes, depending on their size. Remove and drain. (Cut the larger ones in half and remove the "hay").
Sauté olive oil, balsamic vinegar and diced tomatoes with chopped olives in a pan, season with salt and pepper and add to the artichokes.

Cut the cleaned vegetables into slices or cubes, sauté in a saucepan or wok with olive oil and rosemary, cover and cook for about 5 minutes until firm to the bite. Add the zucchini slightly later so that they are not too soft.
Halve or quarter the mushrooms and brown them in a non-stick pan with 1 tsp olive oil. Then add to the cooked vegetables.
Peel the tomatoes, if necessary, cut into quarters and add. Season with basil strips, nutmeg and sea salt.
Mix in the base sauce. Serve warm.

Wash and roughly chop the chard. Separate the thicker stems from the leafy greens and sauté with shallots and olive oil in a saucepan with 2 tbsp vegetable stock for 5 minutes.
Then add the leafy greens and the base sauce. Season with sea salt and nutmeg and mix with walnut oil and almonds.
Arrange on 2 plates while still warm and serve with feta cheese.

Clean the fennel, coarsely chop the greens and set aside. Cut the bulbs in half and steam until soft or steam in a wok with a little vegetable stock, covered with olive oil, for about 10 minutes until soft.
Add the tomatoes and cook briefly.
Mix in the fennel greens and the base sauce (if desired) and season with sea salt and pepper.
Serve and arrange on plates and finally drizzle the almond oil over the top.

Cut the monkfish fillet into slices about 1 cm thick and place on a plate. Brush with olive oil and season with ginger, lemon juice and pepper. Leave to marinate for about half an hour. Fry briefly on both sides in a non-stick pan with 1 tsp olive oil and set aside.
Clean the fennel, halve and cut into thicker slices. Peel the celery and cut into strips. Roughly chop the greens.
In the same pan, sauté the fennel strips and celery with 60 ml vegetable stock or fish stock until not too soft. Finally, very briefly mix in the halved cherry tomatoes and chopped basil leaves with the celery greens, season with salt and pepper. Arrange the vegetables on plates. Mix the ingredients for the dressing and pour over the vegetables. Finally, place the lukewarm monkfish slices on top.

Roughly chop the rocket. Sauté shallots and onions in a saucepan with olive oil, add rice, salt, sauté briefly and fill with vegetable stock.
Cover and simmer on a low heat for 30-40 minutes. After about 30 minutes, stir in wine, rocket and cream. Season to taste with nutmeg and pepper
Serve and sprinkle with feta cheese.

Slice the green onion and peeled ginger and sweat in butter until translucent. Add the millet, pour in the water and simmer gently for about 15 minutes. Then put a lid on the pan, turn off the heat and leave to swell for 15 minutes. Do not stir.
Clean the tomatoes and cut them into small cubes. Now fry the cream cheese briefly in a pan with olive oil and arrange on 4 warm plates. Add the tomatoes to the same pan, heat briefly and season with salt and pepper. Pour over the goat's cheese and top each with a millet fritter using an ice cream scoop.