Wash 2 cups brussels sprouts and remove the ends; halve them
Roast the sprouts at 400° for 20 minutes, until bottoms are golden brown
For the sauce:1/2 cup cashews
2 minced cloves garlic
1Tbsp olive oil
Juice of half a lemon
2Tbsp fresh minced basil
Salt, pepper
1-1 1/2 Cups water
Blend till smooth & creamy
For cabbage, dice, then mix with 1Tbsp olive oil, 3 tsp balsamic vinegar, salt & pepper
Place brussels sprouts in the center of a deep bowl
Top with sauce
Spoon cabbage in a circle around the sprouts
Sprinkle diced artichoke hearts on top of sauce
