Magna Carta recipes

Harissa soup with fried artichoke

Category:  Starter

Ingredients for 4 portions:

  1. 2 items Artichokes with stem “alla Romana”
  2. 20 gr. Spicemix del Mondo Medina
  3. 40 gr. Season Pepper Harissa
  4. 15 ml walnut oil
  5. 300 gr. Ready Breading Chimichurri
  6. 100 gr Sesame Black Seeds
  7. 50 gr. Breadcrumbs
  8. 100 gr. Leek
  9. 120 gr. Potatoes
  10. 100 gr. Onion
  11. 20 ml Lime juice
  12. 500 ml Water
  13. Sea Salt (coarse) preferable quantity
  14. Pepper Black  “Lampong” Whole preferable quantity
  15. Egg & flour for the breading

Preparation Time: 15 minutes preparation + 30 minutes instructions


  1. Cut the artichokes along the middle and put them in an absorbent paper.
  2. Bread the artichokes with the usual process, flour, egg, breading (for the breading: mix the chimichurri with the breadcrumbs and the black sesame) and fry them in hot olive oil, until they get a golden colour.
  3. Cut the vegetables in big  pieces and saute them in a saucepan, in moderate heat.
  4. Add the water and cook for about 20-25 minutes with the saucepan lid.
  5. Once the vegetables are ready, mix them with a hand blender, so that a veloute soup is created. 
  6. Season with the  Spicemix del Mondo Medina and the Season Pepper Harissa and add the lime juice.
  7. Serve the soup in a deep plate, putting the fried artichoke on the top.

Special credits to CONCEPT company for

their kind contribution of the equipment.