The "Seelisberg Menu"

Preparation

Wash the artichokes with cold water and break or cut off the stem. Cut off the bottom and rub the cut surfaces with lemon juice. Cook in salted water with a splash of lemon juice for 30-45 minutes until the inner leaves can be easily removed.

For the sauce, heat Vata Churna in ghee (1 teaspoon per person). Add the zucchini, sear briefly, and cook. If necessary, add a little water to cook.

Before the zucchini is fully cooked, add the spinach. Add parsley, basil, dill, or tarragon according to personal taste.

Add salt and pepper according to personal taste.