Artichoke soup, Moroccan style
Reciepe from Ernst Eggenberger

About 1 kg fresh, washed and, if necessary, somewhat scraped artchokes
2 minced onions
2 minced cloves of garlic
Minced parsley
Fresh coriander (cilantro) efter according to taste
1 dl strained tomatoes
Black pepper
Grated ginger
Ground caraway
Glaze the onion and garlic in some olive oil. Add the rest of the ingredients. Fill up with water so it barely covers the artichokes. let it simmer in about 20 minutes, until the artichokes are soft. Flavour with salt and pepper. Enjoy with a good bread.


A good bread

2 kg wheatflour
200 gr rolled oats with extra fibers
3 tbsp sugar
1 tbsp salt
50 gr yeast
1 l lukewarm water
1/2 dl olive oil
Knead well, split in 6 pieces, roll up as baguettes and roll them in meal. Put them on a paper clad baking plate and allow to rise under cloth in about 3 hours. To be baked in 225 C, with some sprinkle of water in the beginning, 27 minutes.