Broad Bean and Artichoke Hotpot with Golden Eggs
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Broad Bean and Artichoke Hotpot with Golden Eggs

A simple vegetarian dish.

barryblundell Nelson-Marlborough, New Zealand

Ingredients

Serves: 4 

  • 2 tablespoons olive oil
  • 2 small Spanish onions, cut into wedges
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons cummin seeds
  • 1 teaspoon paprika
  • 1 teaspoon saffron threads
  • Some mint, bay leaves and parsley, tied in a bundle
  • 4 cups (1 litre) vegetable stock
  • 12 baby artichokes, trimmed and cut in half, place in acid water
  • 400g podded broad beans
  • 1 tablespoon white vinegar
  • 4 eggs
  • For serving
  • shaved parmesan
  • choppped mint and parsley

Directions

Preparation:1hour  ›  Cook:1hour  ›  Ready in:2hours 

  1. Heat oil, add onion and garlic, cook for 5 mins without colour. Add spices and a pinch of saffron, cook until fragrant.
  2. Add stock and artichokes, season, simmer until artichokes are tender, remove artichokes and keep warm.
  3. Add vinegar to 4 cups of water and the remaining saffron, poach eggs for 3 minutes.
  4. Saute the broad beans, add the artichokes.
  5. To serve place the vegetable mixture into bowls with a little of the resulting liquid. Place egg on top, sprinkle with cheese and herbs and serve straight away.

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