Wash the frikeh well by hand in a bowl with cold water. Skim off the foam that has settled on the water. Then drain the frikeh in a colander.

Heat the olive oil in a saucepan, add the frikeh and stir well so that the grains are completely coated with oil. Add 180 ml of water, salt and caraway seeds and bring to the boil. Cover and simmer on a low flame for about 20 minutes, until the frikeh is done and the water is completely absorbed.

While the frikeh is cooking, clean the artichokes. Cut off most of the stem and the top two-thirds of the leaves with a bread knife. Place the artichokes with the cut surface facing down on a board and generously cut off the outer hard parts all around. Then carefully remove any remaining hard, dark green parts from the artichoke bottoms with a small knife. Carefully scrape out the "hay" inside with a small spoon or knife. Pour lemon juice (except for 1 tbsp) into a bowl of water and immediately soak the artichoke bases in it so that they do not discolour.

Put whale nuts and pecans in the oven at 200 degrees and roast them. Then roughly chop. Stone and finely dice the dates. Finely dice the celery, chop the celery greens. Finely chop the herbs. Core the chilli and cut into fine strips. Peel onion and chop finely. Mix all ingredients for the salad except for the yoghurt in a large bowl with the frikeh.

For the dressing, peel the ginger and garlic and chop or grate very finely. Mix all ingredients except for the oil with a whisk. Let the oil pour in slowly in a thin stream and whip the dressing until thick. Pour the dressing over the salad and stir in well. Season to taste with salt and lemon juice.

Spread yogurt on plates. Arrange the salad on top and drizzle with olive oil. Cut the artichoke bases into small pieces and toast them in butter in a pan.

Arrange on plates. Don't forget the frikeh, place it in the middle of the plate and arrange the artichokes around the outside. Drizzle with the sauce and garnish with nuts and Parmesan slices.

Image rights: Wiese Genuss