Recipe for whole wheat coca xeixa with black artichokes, jonquet and candied onion

Ingredients for 4 people

To make the cake batter

• Half a cup of olive oil
• Half a cup of barley milk
• Half a cup of mineral water
• 500g of whole wheat flour that is drunk
• 25g of bread yeast

To make the cake topping

• 1 Majorcan white onion
• 8 black artichokes
• Good pepper
• Olive oil
• 100g of jonquet

Recipe preparation

In a large bowl, add the water, the baker's yeast, and then the barley milk. Stir and when everything is incorporated, add the olive oil. Then, gradually add the cheixa flour, knead and let it rest for 2 hours at room temperature.

Next, peel the artichokes and reserve with a little lemon so they don't oxidize. Over high heat, add the artichokes and a little oil.

After 2 hours, the dough is stretched and placed in the oven at 200 degrees for 6 minutes.

Then, we take the candied onion, the fried artichokes and the jonquet, and add them in that order on the cake. We put it in the oven for 4 minutes, and it would be ready.