Broad Bean and Artichoke Hotpot with Golden Eggs

    2 hours

    A simple vegetarian dish.

    Nelson-Marlborough, New Zealand
    1 person made this

    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

    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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